Remove the ducks and the resulting fat and add a tablespoon of curry paste. (you can add the rest later to adjust to your taste).
Add the coconut cream and mix well.
Wash the eggplants and cut off their tails. Then cut them in half.
Wash the mini eggplants and detach them from their small branches.
Add everything to the wok.
Also add the coconut milk.
When the vegetables are almost cooked, add the sliced duck breast.
Add a small handful of Thai basil, roughly 10 to 15 leaves.
And the two tablespoons of fish sauce.
Do not forget the sugar and the torn kaffir leaves.