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Aromatic Thai duck curry

INGREDIENTS
2t*{NJvm 2 x 400ml cans coconut milk+fvO&O9cG
4 duck legs, skinned, then halved at the joint
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ohypStv 250g small waxy new potatoes
:wlxF"[ZH 1 tbsp sunflower oil#cC~G7`C
2 tsp light soft brown sugar, plus extra!{@,T%`/o
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2 tsp freshly squeezed lime juice, plus extrawu)Ab\sZ_-L)@
Fried shallots, to garnish+[b-D;Y5O0sx
Handful fresh coriander leaves, to garnishi)A6\D I9O(c!oh2v2F'e[,t4^
For the curry paste
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1 tsp fennel seeds
%S h;OO"G 1 tbsp coriander seeds
p%\An8M-e6s.` 2 tsp cumin seeds%]DJ,^3\Ry{&A dU
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3 pieces blade mace rl$uF(_.gq
1/4 tsp white peppercorns#q%A@:C$^8oA
2 lemongrass stalksf3P"s2Z2JN'Y+U
3 medium-hot red chillies, deseeded (optional) and chopped
/[@U/A j 65g shallots, choppede"mV._8dOt
6 large garlic cloves, peeledw+P~*aE"N
25g fresh ginger, chopped
3E[#c2?0u]{Tb 1/2 tsp salt3Ibyy
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2 tbsp sunflower oil
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9jv!ojZ.^6?HF How to make aromatic thai duck curry
1{0r;Bc TJ3O 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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D3j]D6v 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.)BBa%JI#g1N:J

?C"vh4e P)CW 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.
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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.K:x8j`v)X$d
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*K5C9as/zP h 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.
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+P J ~&Wv*OI"W 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.