Thai Red Duck Curry With Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a small drizzle of vegetable oil over a medium heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Meanwhile, peel and slice your shallot[s]

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the dish is hot, add the sliced shallot, tomato wedges, chopped ginger, chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add your soy sauce, red Thai curry paste, 1/2 tsp [3/4 tsp][1 tsp] sugar, creamed coconut and 150ml [200ml] [260ml] boiled water to the dish – this is your Thai-style red curry

Top the Thai-style red curry with your duck leg[s] (along with the jelly and fat!) skin-side up and put the dish in the oven, uncovered, for an initial 25 min

Meanwhile, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Trim, then chop your green beans in half

Cut your lime[s] into 2 wedges per person

After 25 min, remove the dish from the oven

Add the chopped green beans, then return the dish to the oven, uncovered, for a further 10 min or until the green beans are tender

Once tender, squeeze over the juice of half the lime wedges – this is your Thai-style red duck curry