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Aromatic Thai duck curry

INGREDIENTS
q5g2^CKK ia 2 x 400ml cans coconut milk
7h9b ~bd U 4 duck legs, skinned, then halved at the jointasRy:JZt+s
250g small waxy new potatoes$qo7{1B2S*_:n7Wn&u @
1 tbsp sunflower oil
-On*T8`D 2 tsp light soft brown sugar, plus extra8hO6{-D2D\
2 tsp freshly squeezed lime juice, plus extra
3cKaK%M:X Fried shallots, to garnish,TD@}R J)\%@
Handful fresh coriander leaves, to garnish
w}Ac`{&u&S For the curry paste
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,b-S&h9vGvW 1 tsp fennel seeds*] lJR_
1 tbsp coriander seedsw Z O!l3Fg |o x)L^
2 tsp cumin seeds7\-h%@ koe-\D
3 pieces blade mace
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dm}%cal6Qz 1/4 tsp white peppercorns
{Z!f#Yv'w%nx*h 2 lemongrass stalks
K2e c@C-M(N 3 medium-hot red chillies, deseeded (optional) and chopped
Y/K!Vx!~/xJ@ 65g shallots, choppedt{g!qYb
6 large garlic cloves, peeled/Xi"c6WB"^
25g fresh ginger, chopped
8n6yeA8dzvB.t 1/2 tsp salt%t.z0B!j3vN
2 tbsp sunflower oil*p*e(uS7m5n
METHOD
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h'L;r9V/aR|a How to make aromatic thai duck curry
!x*i9`p8J6qT 1. Pour the coconut milk into a medium saucepan and bring to a simmer. Add the duck and simmer, uncovered, for 1 hour, until the meat is tender and the milk has reduced by half. If it has not, return it to the heat and simmer rapidly. Set aside.
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2. Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.uK2l({#t+i#o2v
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3. Cut off and discard the top third of each lemongrass stalk, then peel and discard the outer leaves and roughly chop the tender core. Put into a mini food processor with the chillies, shallots, garlic, ginger, ground spices, salt and oil and blend to a smooth paste.!r$k,k/}BfF4w\C)h0bO
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4. Put the potatoes into a pan of salted water, bring to the boil and cook for 12-15 minutes, until tender. Drain, cool, then cut into thick slices. Cover and set aside.
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5. When the duck is tender, lift it onto a plate and leave until cool enough to handle. Reserve the coconut milk. Break the meat away from the bones in large chunks.9Kh'H9od%DR$m"a

#q*~3?&D b"xQ;w9zJ~e 6. Heat the oil in a medium saucepan, add the curry paste and fry gently for 5 minutes. Add the coconut milk and simmer for a few minutes until the sauce has a good consistency. Stir in the sugar and lime juice and adjust the seasoning using salt, sugar and lime juice. Stir in the duck and potatoes and heat through to serve.
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7. To freeze, spoon half the curry into a sealable plastic container, cover and leave to cool. Freeze for up to 3 months. Thaw overnight in the fridge. Transfer to a saucepan and heat through gently.
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8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.