2 Tablespoons vegetable oil2 tablespoons red curry paste2 Tablespoons Wild Country Chilli & Orange Marmalata6 fresh kaffir lime leaves (you can use dried or frozen)*100g cubed pumpkin2 Tablespoons palm sugar2 Tablespoons fish sauce2 cups coconut cream1 Chinese roast duck cut into pieces*(or substitute chicken thigh meat and add a teaspoon of Chinese five spice into the recipe when you are frying the pumpkin...

Thyme springs – at least 8 reserving 4 for garnishing the finished dish1 cup red wine2 cloves garlic, thinly sliced4 duck breasts3 Tablespoons Chilli & Orange MarmalataPreheat the oven to 200C.Arrange the sprigs of thyme over the base of a baking dish to form a bed for the duck to rest upon.Add the wine and garlic slices to the dish.Rinse and pat dry...