Step 1

Cook rice and set aside.

Step 2

Place duck bones in a stock pot with water, garlic, ginger, black peppercorns, leeks, carrots and lemongrass.

Step 3

Bring to a simmer over medium heat, and cook for 2 hours.

Step 4

Meanwhile, reduce coconut cream in a Dutch oven until oil starts to split.

Step 5

Add curry paste and cook for 2-3 minutes.

Step 6

Add coconut milk, fish sauce and palm sugar.

Step 7

Bring to a simmer before adding the duck meat.

Step 8

Cook for 15 minutes, then add eggplant, pineapple, cherry tomatoes and lychee.

Step 9

Cook for 15-20 minutes or until pineapple and eggplant are tender.

Step 10

Add basil leaves, and finish cooking for 2 minutes.

Step 11

Remove from heat and serve portions with a side of rice.