Yellow duck curry (Adam D'Sylva)

Duck

• 370 g soy sauce
• 1 tsp white peppercorns, crushed
• 60 g caster sugar, plus extra if needed
• 4 duck marylands, trimmed
• caster sugar, to taste if needed
• 400 g coconut milk (1 can)
• 1 banana chilli, trimmed and cut into pieces
• 3 fresh kaffir lime leaves
• 1 stalk lemongrass, white part only, bruised and roughly chopped
• 8 dried chillies
• hot water, to soak

Spice mix

• 1 tbsp coriander seeds, washed
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp white peppercorns

Yellow curry paste

• 1 red onion, cut into pieces
• 8 garlic cloves
• 70 g fresh coriander, leaves and roots, scraped and cleaned
• 4 cm piece fresh ginger, peeled and cut into pieces
• 4 cm piece fresh turmeric, peeled and cut into pieces
• 2 tbsp water, plus extra if needed

Duck curry

• 270 g coconut cream
• 80 g palm sugar, shaved
• 20 g fish sauce, to taste
• 1 tsp Chicken stock paste (see Tips)
• 100 g water
• fresh coriander leaves only, to garnish
• fried shallots, to garnish
• cooked rice, to serve