Ingredients

• 12 ounces boneless duck breast, (see Ingredient notes, below), skin removed
• 2 teaspoons canola oil
• 1 pound eggplant, diced
• 2 bell peppers, red and/or yellow, cut into 1-inch pieces
• 1 cup “lite” coconut milk
• 1 cup reduced-sodium chicken broth
• 2 tablespoon brown sugar
• 1 tablespoon green curry paste, (see Ingredient notes)
• 1 tablespoon fish sauce, (see Ingredient notes), optional
• 1 tablespoon lime juice
• 1/2 cup sliced fresh basil

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Cooking Directions

Step 1

Cut duck breast crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.

Step 2

Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

Step 3

Return the duck to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.