Duck Red Curry

INGREDIENTS

10 Luv-a-Duck duck legs
Curry paste:
2 tbsp curry paste
13 small dried red chillies seeds removed, soaked in warm water for 10 mins
3 tbsp shallots, chopped
4 tbsp garlic, chopped
1 tbsp galangal, chopped
2 tbsp lemongrass
2 tbsp kaffir lime leaves, chopped
1 tbsp coriander root, chopped
20 white peppercorns
2 tsp ground roasted coriander seeds
1 tsp ground roasted cumin seeds
1 tsp shrimp paste
1 tsp sea salt

4 cups coconut milk
4 cups Luv-a-Duck duck stock
1 stalk lemongrass sliced
3 kaffir lime leaves, torn
1 x 4cm piece of galangal, peeled and sliced
150ml fish sauce
2 tbsp palm sugar
2 limes juiced
1/2 pineapple diced
1 tin of lychee's drained

METHOD

To make the curry paste :
Pound all ingredients until well ground and smooth.

Remove the top layer of coconut cream from each tin and place into a heavy based saucepan with the curry paste and bring to the boil, reduce the heat and add the rest of the coconut milk and the duck stock and simmer.
Meanwhile, seal the duck legs in a pan and add to the curry paste mixture.
Add the lemongrass, galangal, fish sauce, lime juice, lime leaves and palm sugar to the pan and simmer for 1-2 hours or until the duck is cooked.
Half way through the cooking time, add the diced pineapple and lychee's to the pan.