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Aromatic Thai duck curry

INGREDIENTSJ QKd^
2 x 400ml cans coconut milk
;ul-w7\"j] 4 duck legs, skinned, then halved at the jointV0F8\FVP
250g small waxy new potatoesomY'XIhi6r U
1 tbsp sunflower oilL*|;Yb9Si8R1z
2 tsp light soft brown sugar, plus extrajeU,Vx;J6~q
2 tsp freshly squeezed lime juice, plus extra
wuj*?TFc-p9wP Fried shallots, to garnishK|ZJ:C!`-k5at;l
Handful fresh coriander leaves, to garnishD-P+Wk1d*T/O cO;~6S
For the curry paste
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1 tsp fennel seedsM/I0s`'Lkb
1 tbsp coriander seeds6A;h%m? P Hh
2 tsp cumin seeds5U9^)GyvAo/b
3 pieces blade mace
(Zwr tKH^Weh 1/4 tsp white peppercorns
N0S6^o?oy2R K 2 lemongrass stalks-p8IS!y"r[&K
3 medium-hot red chillies, deseeded (optional) and chopped
)_7f#GL*~&? 65g shallots, chopped
)K.O+J|-e:fc 6 large garlic cloves, peeledd@&x8M&N&v ne"DO
25g fresh ginger, chopped

B0N1Hc+[ 1/2 tsp salt
xB MD+Ow2QV 2 tbsp sunflower oilh#w`4['l5jG
METHODBi1Cx-Xl|7Wl

L ~!A fR+vD0t How to make aromatic thai duck curry
Xz#IpW 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.)\4P6r/](d[MS

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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.:F&ol*k~@K

qHF }#Z;LR+P 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*?9u0|_w[ ic
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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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~}|1X!ZG;tO8Q%k4`e 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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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.*g5F V0x!U!BiA8^a
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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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$~9U5LC/l&N\.dG 8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.