In a pestle and mortar, pound the chillies, garlic and salt together into a rough paste, and set aside.
Now mix the soy sauces, nam pla and water together in a small bowl, and stir in the sugar. (This is a short cut to speed things up at the wok.
Heat the oil in a wok until its really hot. Throw in the chilli-garlic paste and stir-fry for a few seconds until you can smell everything in the pan, but not long enough to colour the garlic. Add the duck and stir-fry until cooked through.
Add the liquid and stir through, allowing it to bubble up before adding the basil and wilting into the dish.
Serve over steamed jasmine rice.
Recipe by Kay Plunkett-Hogge as part of the Senses of Thailand promotion at Selfridges.