Crispy Skin Duck with Pumpkin and Coconut Curry

Steps

1. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion with a pinch of salt for about 5 minutes, until soft. Add first measure curry paste and cook for a further 30 seconds, until fragrant.
2. Add pumpkin (diced and grated), coconut milk and water. Stir to combine and bring to the boil. Once boiling reduce heat to a simmer and cook for 12-18 minutes, until is pumpkin is tender. Add fish sauce/soy sauce and lemon juice.
3. Pat duck breasts dry with paper towels. Use a sharp knife to trim over hanging fat and score the skin at 0.5cm intervals. Place on a plate, season with salt and pepper and rub with second measure of curry paste to coat well.
4. Heat a dry, medium fry-pan on medium heat. Cook breasts, skin-side-down, for 6-8 minutes, until most of the fat has rendered out and the skin is golden brown. Flip duck breasts over and continue to cook for 4-5 minutes, until duck is cooked through to medium. Set aside to rest for 5-10 minutes.
5. Use a vegetable peeler to peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). When duck has rested, slice thinly against the grain.
6. spoon pumpkin and coconut curry into bowls and top with slices of crispy skin duck, mung beans, cucumber and coriander.