Step 1

Preheat oven to 190°C or 170°C fan. Line a tray with a roasting rack. Place duck on rack and roast for 1 hr. Place pineapple pieces on a baking tray lined with baking paper and roast with the duck for another 30 mins. Transfer the duck to a board and rest for 10 mins. Remove bones and shred the meat.

Step 2

Meanwhile, heat oil in a saucepan over medium-high heat. Add 2 tablespoons of the coconut cream from the top of the coconut milk. Cook for 1-2 mins or until split (see tip). Add the paste and cook, stirring, for 2-3 mins. Add spring onion, eggplant and remaining coconut milk and cook for 8-10 mins or until eggplant is tender.

Step 3

Add tomatoes, duck, pineapple, fish sauce and sugar. Cook for 5 mins or until tomatoes soften. Serve with basil leaves and steamed jasmine rice.