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Aromatic Thai duck curry

INGREDIENTS| B!KF5Gv4GRY
2 x 400ml cans coconut milkEwN)r6{o
4 duck legs, skinned, then halved at the jointI k:n-[RW
250g small waxy new potatoes$ScL)\@x
1 tbsp sunflower oil
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T F%N 2 tsp light soft brown sugar, plus extra
qyN0Qxj5L{ 2 tsp freshly squeezed lime juice, plus extrac2Ob-XfU/|
Fried shallots, to garnishGS] W4A p6e0lz
Handful fresh coriander leaves, to garnishb-R*^Tmd
For the curry paste
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Q.Zm8r2iQl'^5U 1 tsp fennel seeds/}Z3uf[email protected]P(O
1 tbsp coriander seeds
;Ng-oBRxx 2 tsp cumin seeds-t?MTZ`3I
3 pieces blade mace
r'?/\5nOy 1/4 tsp white peppercorns
o6m'k;?t F 2 lemongrass stalks
c6d,V0nj"u 3 medium-hot red chillies, deseeded (optional) and chopped
8}+s@#pDfx| 65g shallots, choppedaD:J\+sE(}IL
6 large garlic cloves, peeled
S.dPKB!F 25g fresh ginger, chopped
.Q,\,p4]hioA 1/2 tsp salt
oF5r?F#f4V,XTq 2 tbsp sunflower oilq1[@Ay] G
METHODm%UXN,CW`

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Rq How to make aromatic thai duck curry
.N(H\b8m/\+sS 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.CtT$ht]f{E
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x1C4c3pf A(s` 2. Meanwhile, make the curry paste. Put a frying pan over a medium heat. Add all the seeds and mace and shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder.
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$iwWQpu6z 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.T1h y-qz;Kg/]
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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.5f,Op#L6I WEx
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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.Uk!p#j.e?1t"@
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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.
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uD tW;]H? 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."Z-} vm)DbY2pD+Q|v

JD8\o4q4FsN 8. Garnish the duck curry with fried shallots and coriander leaves, and serve with jasmine rice, if you like.