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Wash and drain duck breast and dab dry with a paper kitchen towel.
Using a pestle and mortar, pound white peppercorns into a powder before adding chopped coriander/cilantro root, a sprinkle of salt and garlic and pound into a paste.
Add in the brown sugar and mix into the paste which will be fairly coarse.
Put duck breast, pounded herbs, and other marinade ingredients into a bowl and work the marinade into the duck breasts with your fingers. Cover and place in the refrigerator to absorb the flavors for at least 2 hours - longer if you wish.
Scrape off the marinade paste from the breasts with your fingers or a flat blade.
Cook in an air fryer or fan-assisted convection oven at 180 degrees centigrade on an open rack which will allow airflow for 10 minutes. If using an oven then you will need to pre-heat it to temperature before putting the breasts in.
An alternative cooking method is to pan-fry in minimal oil until pink.
After cooking is complete, wrap the breasts in foil to keep moist if not using immediately.
If using shop-bought paste then liven it up by mixing with some dry roasted and pounded cumin and coriander seed. If using fresh paste you can skip this step.
Cut up the pineapple and if you wish half and remove the seeds from your grapes if not seedless. Also, ensure grapes and tomatoes are halved if oversize.
Take off the stem and center spine of the kaffir lime leaves and remove the basil leaves from their stems too.
Slice the duck breasts into 1/8th inch (2-3mm) thick slices.
Add a little coconut milk into a medium-large pan big enough to hold all the ingredients. heat the pan on medium heat and when warm add in the red curry paste stirring to mix the paste well and smoothly into the coconut milk.
Continue adding more coconut milk reserving a little for thinning the curry sauce you are making, if necessary, later. Stir continually to ensure a smooth consistency and pale pink coloring..
Add in the tamarind paste and mix well, cooking for a minute or two and then add the fish sauce and taste for balance. Add more fish sauce, salt or sugar to get the taste you prefer.
Add the small eggplants first and allow to cook for a minute in your simmering red curry sauce two before adding the sliced duck, pineapple, grapes, cherry tomatoes and kaffir lime leaves.
Stir together for another minute or two to warm all the ingredients through and taste once more. Add extra coconut milk if you prefer a slightly thinner soup/sauce.
Finally, add in the basil leaves and stir in until wilted which will take about 45 seconds to a minute. Serve on a bed of freshly steamed rice on individual plates or in a bowl with steamed rice. Enjoy!