Fry the duck, skin side down over a medium heat in a large, high sided frying pan for 10 minutes. Flip over and cook for a further 5 minutes. Remove from the pan and allow to rest. Tip out most of the fat from the pan then return to the heat and add the curry paste and aubergine.
Fry for a few minutes then add the ginger, baby corn and coconut milk. Simmer for 8 minutes then add the mange tout and cook for a few minutes longer. Slice the duck breast and return to the pan to warm through or until the duck is cooked to your liking. Serve with coriander, steamed rice and lime wedges if you like.
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