Red curry with Chinese barbecue duck and pineapple

Cut the skin between the leg and the breast; open the thigh away from the body like a book until the bone pops off, then cut around the exposed joint. Repeat on the other side.

Cut just off-centre beside the keel bone and peel each breast off by hand and knife; cut the skin off.

Take the oyster from beside the backbone at the top of the drumstick; trim off any other chunky pieces of meat. Put the dry wing meat and the carcass into the stock pot.

Break the carcass in half so it fits a medium pot.

Separate drumsticks from thighs through the joint, moving the knife sideways when it meets bone; cut the meat off the thigh bone and add the bones and cartilage to the stock pot. Keep a drumstick for garnish if wanted.

Cut the thigh meat into bite-sized pieces; slice one breast neatly for the top and cut the other into the curry.

Cover the bones with water and simmer 30 to 45 minutes, with no aromatics; remove the bones.

Cut the pineapple cubes into small bite-sized pieces.

Bring some of the coconut milk to a full boil, add the red curry paste and a little shrimp paste, and stir over medium heat until very thick and the coconut oil separates.

Add the rest of the coconut milk and the duck stock; season with palm sugar and some of the fish sauce, and bring to a boil to dissolve the sugar.

Add the pineapple and the duck and simmer 3 to 4 minutes; turn off the heat.

Pierce each tomato with a paring knife so it vents in the hot curry.

Taste and adjust the seasoning; add a little more fish sauce.

Off the heat, stir in the pierced tomatoes and the Thai basil to warm through.

Ladle into a wide shallow bowl with tomatoes and pineapple, top with the sliced breast, set the drumstick at the side and brush the duck with curry sauce. Serve with jasmine rice.