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Aromatic Thai duck curry

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2 x 400ml cans coconut milk g,|-Mo\{
4 duck legs, skinned, then halved at the jointZ^|C8\W+lm
250g small waxy new potatoes
"O+?t Zw EG u vM 1 tbsp sunflower oilc+d A%~*dx$j;e'}
2 tsp light soft brown sugar, plus extra
dG^Rjg_ 2 tsp freshly squeezed lime juice, plus extra Tc(s*?0{E%p4zo [W
Fried shallots, to garnish
dOMm~ Handful fresh coriander leaves, to garnish)I'y#a{f1Zgc
For the curry paste?)A[1h2X"L
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1 tsp fennel seeds-JH$?%^D!d ? Ke
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1 tbsp coriander seeds7vc0`*B1n-qh1Wd
2 tsp cumin seeds
(Gk4HS8uGR1i 3 pieces blade mace.kf*G
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1/4 tsp white peppercorns
GcD,ZP*I 2 lemongrass stalks
B/s}JRCae7h!f 3 medium-hot red chillies, deseeded (optional) and chopped
U4^{ G)Y'b+U.uyC/S 65g shallots, chopped
{"y3tw8Zi 6 large garlic cloves, peeled
D-i)|,G*k5Jj 25g fresh ginger, chopped9_Vyue,e"I.g0_
1/2 tsp saltz&?4a~MNT
2 tbsp sunflower oil
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How to make aromatic thai duck curry#c4^.qCU"g,u
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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C&VB+{ k/nM 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. qhg.[w O+W

@%}-ZK-Q_QR|sJ 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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EQW_| 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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.T8TM:X{4z 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.hy9TA.iO(nUJ

:X%D__2i3uvw-`r 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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}3|I@&Er bwa| 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.4s\?+WR5Xz Y

I,H8pl#ng&M 8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.