Juicy Duck with Thai Red Curry, Pineapple, and Cherry Tomatoes

Ingredients

• Pat four boneless duck breasts very dry, skin side on
• Crack some black pepper on both sides, to your liking
• Salt as you like
• 5 rings canned golden pineapple, chop each one in four
• 285 g cherry tomatoes
• 2 kefir lime leaves, toss in if you've got them
• 400 ml regular coconut milk, don't go light
• 120 ml chicken broth, plus more if things get too thick
• 1 tablespoon of honey or brown or white sugar
• 1 tablespoon fish sauce for that classic savory note
• 80 ml Thai red curry paste
• 1 tablespoon fresh ginger, chop tiny
• 4 garlic cloves or about 1 tablespoon garlic, minced fine
• Fried shallots from the store
• Lime cut in wedges
• Thai chile, rough chopped
• A handful of cilantro, both chopped and whole sprigs
• Thai basil leaves
• Jasmine rice, already cooked