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Aromatic Thai duck curry

INGREDIENTS+m(r'dn3Ot
2 x 400ml cans coconut milkKv:|y%@w#n
4 duck legs, skinned, then halved at the joint
_UCRzK l-n:? 250g small waxy new potatoes7n-C Zto*rF!]
1 tbsp sunflower oil^1o\O6{
2 tsp light soft brown sugar, plus extrax$X t9L rIJ
2 tsp freshly squeezed lime juice, plus extraG-GY W-q}9g Y
Fried shallots, to garnish
Ryha y$M$I^U Handful fresh coriander leaves, to garnishw![7|a3K2X
For the curry paste
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1 tsp fennel seeds&f k'plrf
1 tbsp coriander seeds
H.`b0~5?z P+|6Z 2 tsp cumin seeds
4~8n%_$Ti#s 3 pieces blade maceV0swK`/t~
1/4 tsp white peppercorns.T%ej,L%Lkj
2 lemongrass stalksq1v
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3 medium-hot red chillies, deseeded (optional) and chopped
W'A;~fNwz] 65g shallots, chopped
s%pX}e1N"PP 6 large garlic cloves, peeled
,ps3_ iq.T|#I 25g fresh ginger, chopped9RF}5_)E,Y0a?@
1/2 tsp saltv7EcQ4Lq{
2 tbsp sunflower oilx%jL.T5o;?
METHOD
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How to make aromatic thai duck curryn/Y6\ ]'t,{7v5M
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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{U4]Nm F 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.RCkl-X`Kk

"Au1};A[rS 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.l2ZO+aV_L

0h2CY Cbf^ 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.