Ingredients

Ingredients For the spice paste

• 5 black peppercorns

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 5 red chillies, seeds removed, chopped

• 2 shallots, chopped

• 1 tbsp crushed garlic

• 2.5cm/1in piece fresh ginger root, peeled and chopped

• 3 lemongrass stalks, chopped

• 6 kaffir lime leaves

• pinch ground cinnamon

• pinch turmeric

• splash Thai fish sauce (nam pla)

• splash chilli oil (available from larger supermarkets)

• 1 tbsp palm sugar (available from Asian supermarkets, substitute brown sugar if unavailable)

For the duck

• 4 duck breasts

• 250ml/8fl oz chicken stock

• 400ml/14fl oz can of coconut milk

• salt and freshly ground pepper

• 8 spring onions, finely sliced

• 1 red pepper, seeds removed, sliced

• 16 baby aubergines, halved and griddled (griddling optional)

To serve

• Thai sticky rice, cooked according to packet instructions

• fresh coriander leaves, chopped

• 1 lime, cut into wedges

Description

Recipe Uses 5 Black Peppercorns, 1 Tsp Cumin Seeds, 1 Tsp Coriander Seeds, 5 Red Chillies, Seeds Removed, Chopped, 2 Shallots, Chopped, 1 Tbsp Crushed...

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