Heat 1 tablespoon oil in a large frying pan over medium-high heat.
Cook the duck or chicken, in batches, for 1 to 2 minutes each side or until golden – set aside.
With the remaining oil fry the veggies briefly and set aside with the duck.
Reduce the heat to low, and add curry paste and cook, stirring, for 1 to 2 minutes. or until aromatic.
Add stock and stir until curry paste has dissolved.
Add the litchis, vegetables and duck and stir gently to combine.
Combine the fish sauce, sugar and coconut milk in a jug and stir into curry.
Cook for 5 minutes and stir in basil.
Spoon curry over rice and serve.