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Aromatic Thai duck curry

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2 x 400ml cans coconut milk
{s^Z?UM`D8q t 4 duck legs, skinned, then halved at the joint!K1l%}_ X
250g small waxy new potatoes
:In `_O9b 1 tbsp sunflower oil\7Ras3[0Eg
2 tsp light soft brown sugar, plus extra
@&tG-qo ~3r2o+L 2 tsp freshly squeezed lime juice, plus extra9Sq Eqo:Cop
Fried shallots, to garnisha&Q(h7}5wJBe&MJ
Handful fresh coriander leaves, to garnish@(v4E(EK!UtZ
For the curry paste
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1 tsp fennel seedsM ?Lo
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1 tbsp coriander seeds:O0K9b2B-J|
2 tsp cumin seeds1B5D U)} Ke:@+b
3 pieces blade mace
GGyGQRFnF 1/4 tsp white peppercornsn,m4CrYpL7]
2 lemongrass stalks&l.R S tKS
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3 medium-hot red chillies, deseeded (optional) and chopped
"oq"O O%m3T@ X]-}} 65g shallots, chopped
#|S.d-fA%V:x 6 large garlic cloves, peeledS/B#MyXo
25g fresh ginger, chopped
9Y;~:Whd\(~lPe 1/2 tsp salt
-sj'_I_n;Y~ 2 tbsp sunflower oil
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How to make aromatic thai duck curry
-},I#cm3u4n.Y 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.a'[!Q2l:v5Ub

D!X&d'AI5N$QG 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.
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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.
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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.!fd9R+j)_Z[

O]Fy"H3B 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.*I)pK\3j'b5G,CY

*K&V5o5]OE 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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z#ynTE-XGa4{f 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.5v]L6t2Y_
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8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.