Thai spiced Duck breast on curry

These are two seperate dishes to prepare, if you count the Basmati rice it are even three.

I found this recipe again in a newspaper clipping from Austrian former 3 star chef Eckart Witzigmann and used his recipe as an inspiration to create my own.
I bought a Barberie duck breast and it was a huge one that serves 2 people easily. I have half of the breast left over and you will see it again in an other dish soon.
You will need some time to plan ahead, because the duck breast needs some time to marinate in the Thai spices. It is best done over night, but a 3-4 hour times gives the meat too.

recipe for 2:
1 large Barberie Duck Breast
1 knob of ginger
1 stalk of lemon grass
2 cloves of garlic
2 kaffir lime leaves
1/2 tsp chili
1/2 lime juiced
2 tbsp fish sauce
1 tsp canola oil
pepper

Thai curry:
3 tsp red Thai curry paste
coconut oil
2 cloves of garlic
1 knob of ginger
1 red onion
2 spring onins
2 bell peppers (Yellow and Orange)
1 medium courgette
1/2 bunch of Thai basil
lime juice
fish sauce
palm sugar
100 ml stock (veg or duck)
150 ml coconut cream
Basmati rice

Put the dried duck breast into a medium hot pan skin side down and let it render out the fat.

That will take about 8 min, after 5 min put some of the garlic, ginger and lime leaves on the meat on top and take a spoon and pour some hot fat on top a couple of times.
Depending on the thickness of the breast and your style of eating it medium or rare, adjust the cooking time, then turn it over and sear the other side or 3 min.
Take it out and cover it and let it rest for 5 min.

For the curry, heat up some coconut oil and get Thai curry paste, chopped onions, garlic and ginger in. After 4 moinutes add peppers and courgette and give them a couple more minutes to roast, then add the stock and coconut cream.
Add fish sauce, lime juice, palm sugar and season to taste with more chili paste.
Rip the basil and stir it in.