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Aromatic Thai duck curry

INGREDIENTS;\5gLSy3o\
2 x 400ml cans coconut milk6r&Mib(k7b^
4 duck legs, skinned, then halved at the joint
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250g small waxy new potatoes pM@r:J!t
1 tbsp sunflower oil
4I$j U3W M 2 tsp light soft brown sugar, plus extratwB&f`
2 tsp freshly squeezed lime juice, plus extra
X)C7Kk(ux^ Fried shallots, to garnish%M&j"A&]"No(Y*[.Q
Handful fresh coriander leaves, to garnish
iKU4W2za,Ae For the curry paste
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^kl a_nP 1 tsp fennel seeds
.xsn\R:k/y{"W 1 tbsp coriander seeds
"YP@x&{;ty 2 tsp cumin seedsR(bLFV.n
3 pieces blade macec Vg|0H(\|'Z ~ af
1/4 tsp white peppercorns
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6j+TI0{*E:qD UR 3 medium-hot red chillies, deseeded (optional) and choppedug^ ^/@ m6i/N4J:sv2q
65g shallots, chopped
k%dl7EPg)I 6 large garlic cloves, peeled
/x,Ur*`6U#{ d 25g fresh ginger, chopped
"@S$|&{/U!G ?6j/{gR 1/2 tsp salt
_tI5K&c? 2 tbsp sunflower oil5v,cY1p^#p5Dv
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How to make aromatic thai duck curry8NF^6[T9c
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.2Z[;v Y!k8M

8_(cA9|8WI$|z"gu 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.-w'](],U)bl,J0S
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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.:F:k7P!o6v SwX9D*~#N
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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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Ph9L` w&a#E 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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PYx)M5iQ 8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.