Thai duck and orange curry
Preheat the oven to 190C/170C fan forced. Grease a baking tray. Line with baking paper. Heat a frying pan over medium heat. Season duck breasts and place, skin-side down, in the pan. Cook for 5 minutes, until skin is golden and crisp. Turn and cook for 2 minutes. Transfer the duck breasts to the prepared tray with the duck legs. Roast for 10 minutes. Transfer duck breasts to a plate. Rest for 5 minutes. Continue roasting the duck legs for 5 minutes or until golden and crispy. Transfer to the plate with duck breast.
Meanwhile, heat oil in a wok or large frying pan over medium heat. Add red curry paste and cook, stirring, for 2 minutes. Add the coconut milk and bring to the boil.
Add orange juice, fish sauce, lime juice, sugar and kaffir lime leaves. Stir and bring to the boil. Simmer for 5 minutes. Add beans, orange slices and bamboo shoots. Simmer for a further 5 minutes.
Arrange the duck in a large bowl. Ladle curry sauce over the duck and top with basil leaves. Serve with jasmine rice.