Thai red duck curry

Bahan-bahan (4 porsi)

• 500 g / 1 lb duck breasts (, boneless, skin on (3 pieces) (Note 1))
• 1/4 tsp cooking salt / kosher salt
• 1/4 tsp white pepper ((sub finely ground black pepper))
• 115 g / 4 oz (1/2 cup) Thai red curry paste
• 2 large garlic cloves (, finely grated (Note 3))
• 2 tsp fresh ginger (, finely grated (Note 3))
• 1 cup chicken stock/broth (, low sodium)
• 400 ml / 14 oz coconut milk (, full fat (Note 4))
• 6 - 8 makrut lime leaves (, crushed in hand (Note 5))
• 2 tsp white sugar
• 2 tsp fish sauce
• 120 g / 4oz green beans (, trimmed and cut in half)
• 1 lightly packed cup Thai basil leaves ((sub regular basil, Note 6))
• 8 - 12 lychees (, whole, peeled, seed removed. Fresh best, canned ok too! (Note 7))
• 1 1/4 cups pineapple pieces (, preferably fresh, canned ok (Note 7))
• Jasmine rice ((cook 2 cups of raw rice))
• Thai basil leaves (, extra)
• Coriander/cilantro leaves/small sprigs (, optional)
• Large red chilli (, finely sliced (optional))
• Lime wedges (, recommended)