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Export 15 ingredients for grocery delivery
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.
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