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Heat oil in a large saucepan or wok over a medium high heat and brown the duck breasts skin side down until skin is browned and crispy. Remove and set aside. When cool slice duck breast thinly.
Stir fry the curry paste and kaffir lime leaves 1 min over a medium high heat.
Stir in the chicken stock and bring to the boil. Reduce the heat and stir in the coconut milk.
Add the sliced Luv-a-Duck Peking Duck Breast, tomato and pineapple wedges. Simmer 5 mins.
Serve hot with Asian coleslaw, steamed jasmine rice and lime wedges.