-
1
To prepare the curry paste; Toast the cumin and coriander seeds in a dry pan, tossing them over a high heat for a few minutes until fragrant.
-
2
Put the spices, with the remaining curry paste ingredients, into a blender or pestle and mortar and blend or pulse until smooth.
-
3
Next prepare the duck for the curry; score the skin of the duck breasts in a crisscross pattern with a very sharp knife.
-
4
Season generously with salt and pepper and rub into the skin thoroughly.
-
5
Place the duck breasts, skin-side down, in a dry, hot frying pan.
-
6
Immediately turn down the heat and cook over a very low heat to render down the fat.
-
7
This may take 8-10 minutes, depending on the thickness of the fat.
-
8
Turn up the heat and fry until the skin is crisp.
-
9
Turn the duck breasts over and cook the other side for another 3-4 minutes.
-
10
Just before the duck is ready, drizzle over the honey and soy sauce.
-
11
Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze.
-
12
Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
-
13
Place a wok or large saucepan over a high heat and add 3 tablespoons of groundnut oil.
-
14
Add 4-6 tablespoons of the curry paste and fry for 1-2 minutes until the paste deepens in colour and smells fragrant.
-
15
Pour in the coconut milk and chicken stock and stir well.
-
16
Add the fish sauce and sugar and bring to a gentle simmer.
-
17
Add in the remaining ingredients and allow the vegetables to cook through for 5 minutes.
-
18
Taste the curry and adjust the seasoning if necessary with more fish sauce or palm sugar.
-
19
Slice the duck breasts and set aside.
-
20
Divide the curry among four warmed bowls and carefully place a sliced duck breast into each.
-
21
Drizzle the glaze over the top.
-
22
Garnish with the coriander, lime halves and spring onions.
-
23
Serve with steamed jasmine rice.
