Red Thai Curry with Duck Breast

My husband and I really love Thai food and have ordered Duck Curry from our local restaurant several times.  We found some duck breasts at our local farmers market and he asked if I would try to make it at home.  Normally I would not post a recipe for something I have only made once; but this was just really good. 

Ingredients

• 1 tablespoon Coconut Fat/Oil
• Breasts from one duck (2 breasts)
• 4 oz Red Curry Paste (I use Thai Kitchen but you can definitely make your own)
• 25 oz coconut milk (I use GOYA brand)
• 1 medium red bell pepper cut into matchsticks
• 1 medium onion cut into matchsticks
• 8 oz bamboo shoots (drained)
• 12 oz Chunky pineapple (use fresh if available)
• Red Chili pepper to taste

In a large skillet over medium high heat melt coconut fat and place duck breast skin side down and cook until golden brown. 
Remove from heat and place on paper towel to let drain and cool. 
In the meantime add the onions, bell pepper and pineapple to the hot pan.  Let cook about a minute. 
Add the coconut milk and red curry paste and stir until the red curry paste and coconut milk are combined. 
Add bamboo shoots and red chili pepper. 

Take the cooled duck breast and slice into bite size pieces and return to the pan. 

Let mixture come to a boil and then turn heat to medium low and simmer for about 30 minutes uncovered.  This will allow the duck to finish cooking and the coconut milk to thicken.  Make sure you stir a few times to make sure it is not sticking to the pan or burning.  Serve with rice.