Pad phed ped yang

Method

1. 1 Using pre-roasted duck, cut into pieces with the skin still on, this is a way to use up leftover roast duck.
2. 2 Heat the thickened coconut milk in a pan for 5 minutes to allow the coconut oil to separate.
3. 3 Sauté the red curry sauce in freshly extracted coconut oil for 3 minutes until fragrant and rich.
4. 4 Add the duck and stir-fry for 90 seconds, just enough for the skin to absorb the sauce without losing its crispness.
5. 5 Since the duck is already cooked, don't stir-fry it for more than 2 minutes; stir-frying it for too long will make the skin soggy and ruin the essence of roasted duck.
6. 6 Add the pickled eggplant, lime leaves, fish sauce, and palm sugar, then turn off the heat and mix in the basil leaves.