Aromatic Thai duck curry recipe

By Debbie Major

Makes 2 meals, each serving 2
Ready in 1 1/4 hours
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Ingredients

2 x 400ml cans coconut milk
4 duck legs, skinned, then halved at the joint
250g small waxy new potatoes
1 tbsp sunflower oil
2 tsp light soft brown sugar, plus extra
2 tsp freshly squeezed lime juice, plus extra
Fried shallots, to garnish
Handful fresh coriander leaves, to garnish

For the curry paste

1 tsp fennel seeds
1 tbsp coriander seeds
2 tsp cumin seeds
3 pieces blade mace
1/4 tsp white peppercorns
2 lemongrass stalks
3 medium-hot red chillies, deseeded (optional) and chopped
65g shallots, chopped
6 large garlic cloves, peeled
25g fresh ginger, chopped
1/2 tsp salt
2 tbsp sunflower oil

Method

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