Finely slice the red onion and red pepper. Finely chop the garlic, ginger and red chillies. Bruise the lemongrass with the back of your knife. Shred 2 of the 3 lime leaves and juice the lime. Finely slice the spring onions.
Remove the skin and core from the pineapple. Remove the 'eyes' from the pineapple and then cut into chunks.
Pick the leaves from the coriander. Roughly chop the leaves and finely chop the root.
Remove any sinew from the duck breast and trim away any excess fat. Score the skin in a diagonal pattern and then slice each duck breast into 6 slices.
For the rice: Put the rice in a saucepan with the water, salt and the remaining whole lime leaf. Bring to the boil, reduce to a simmer and cover with a lid. Cook for 10 to 12 minutes until all of the water has been absorbed by the rice.
Heat a wok until hot. Add the duck slices to the wok with the skin side in contact with pan. Cook for 2 minutes to melt the fat under the skin. Add the chopped coriander root, red onion and red pepper and cook for a further 2 minutes. Next add the garlic, ginger, lemongrass, red curry paste and cook for a further minute. Add the coconut milk and bring to the boil. When boiling reduce the heat to a simmer. Simmer for a further 3 minutes and then add the pineapple chunks.
Remove from the heat and finish the curry with fish sauce, demerara sugar, lime juice and the chopped coriander leaves. Check the seasoning and add more fish sauce and sugar if required.
To serve: Mix the spring onions through the rice. Fill a stainless steel ring with the jasmine rice and serve the curry alongside. Finish with a few crisp bean sprouts and sprinkle of the diced red chilli.
«The duck in this recipe can be replaced with either chicken, beef or prawns. Remember to add a splash of oil to the wok before cooking!»