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Aromatic Thai Duck Curry

Ingredients

400ml Can of Coconut Milk
2 Duck Legs, skinned and halved at joint
125g Small Waxy Potatoes
1tbsp Sunflower Oil
1 tsp Soft Brown Sugar
1 tsp Lime Juice
Fried Shallots, to garnish
Handful of Coriander Leaves, to garnish

For Curry Paste:

1/2 tsp Fennel Seeds
1/2 tbsp Coriander Seeds
1 tsp Cumin Seeds
2 Pieces of Blade Mace
Pinch of White Peppercorns and Salt
1 Lemongrass Stalks
2 Medium-Hot Red Chillies, de-seeded and chopped
40g Shallots, chopped
3 Large Garlic Cloves, peeled
15g Ginger, chopped
1 tbsp Sunflower Oil

Method

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. Set aside.

Meanwhile, make the curry paste. Put a frying pan over a medium heat and add all the seeds and mace. Shake for a few seconds until aromatic, then tip into a mini processor, add the peppercorns and whizz to a powder. Cut off and discard the top third of the lemongrass stalk, then peel and discard the outer leaves, and roughly chop the tender core. Put into the processor with the garlic, ginger, chillies, shallots, ground spices, salt and oil and blend to a smooth paste.

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.

When the duck is tender, lift onto a plate and leave until cool. Reserve the milk. Break the meat away from the bones in large chunks. 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.

Garnish the curry with fried shallots and coriander leaves and serve with jasmine rice.

Source: Delicious Magazine