Recipes

Preparation

In a 2.5 litre microwave casserole base, place the duck marylands, skin side up. 
Pour over chicken stock, leaving the skin above the liquid.  Cover, and cook on HIGH (100%) for 9 minutes. 
Stand until cool enough to handle, drain off stock, then remove the skin and cut the duck into bite sized pieces.
Place oil in casserole base and cook on HIGH (100%) for 30 seconds.
Blend in curry paste and half the coconut milk and cook on HIGH (100%) for 3 minutes.
Add poultry, cover and cook on HIGH (100%) for 5 minutes.
Add the balance of the coconut milk and cherry tomatoes, recover and cook on HIGH (100%) a further 3 minutes.
Garnish with basil and serve with coconut lime rice.

TIP: Once cooked, duck marylands can have their skins slashed diagonally to place under a hot grill to crisp and brown.  Chicken marylands may be used in place of duck for a change.