How to Make It
Preheat the broiler. Deeply score the duck breasts in a crosshatch pattern. Rub the soy sauce and oil over the breasts and season with salt. Arrange the duck, skin side down, on a baking sheet and broil for 2 minutes. Turn the breasts and broil for 3 more minutes, or until the skin is crisp and the meat is medium rare. Let rest for 5 minutes, then slice the meat across the grain 1/4 inch thick.
In a large saucepan, bring the thick coconut milk to a simmer over high heat. Stir in the Panaeng Chile Paste, reduce the heat to low and cook, stirring, for 5 minutes. Stir in the tamarind liquid, fish sauce and palm sugar.
In a small bowl, combine the lychees, lime juice and a pinch of salt. Add the duck to the curry sauce and cook over moderate heat just until warmed through. Transfer the curry to a shallow bowl and garnish with the lychees, Thai chile, lime leaf and basil. Serve with steamed rice.