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Aromatic Thai duck curry

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2 x 400ml cans coconut milk
7Z Cs!@#a+r 4 duck legs, skinned, then halved at the joint
'u.p U f:v-U 250g small waxy new potatoes
~ HP;eJ 1 tbsp sunflower oilB#q'~5Oy-c`R1j6K
2 tsp light soft brown sugar, plus extra
(aHK[+V'Zjp)m 2 tsp freshly squeezed lime juice, plus extrax~3rKkf-FH/L5z
Fried shallots, to garnish
$tH\!F0I|BA Handful fresh coriander leaves, to garnish
c4eh7Rn S%X+p/n For the curry paste3{CA9X9S)Ke u.n
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1 tsp fennel seeds
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W9KSB 1 tbsp coriander seeds7uqU-K;MlRw&B7tR
2 tsp cumin seedsA;w$E
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3 pieces blade mace,z
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1/4 tsp white peppercorns
^D6?Rp(Z+K 2 lemongrass stalksc[Dv#L
3 medium-hot red chillies, deseeded (optional) and chopped1BeVAY'EHr
65g shallots, choppedF;U \dBHVUd8R
6 large garlic cloves, peeledC)kx(V|P\
25g fresh ginger, chopped
|n5_9X.KmY+Q 1/2 tsp salt
AlB*_z)S3_4xH 2 tbsp sunflower oil
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How to make aromatic thai duck curry
k6Lclr'j$~hKK 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.2H.R)R6Za-I}
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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.u:Ry6s^cm:s7Q@

7ZAq;\0\:c8}iX 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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7M~'jN"Mn 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.v!B1K]2FL s

-PR4v A;eg1HZa m 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.;XiI2W%uD~

H;X{YDV"MiV 8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.