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Ingredients
- 2 tbsp of olive oil
- 3 shallots, skinned and roughly chopped
- 2 pieces of fresh ginger, half an inch thick
- 4 gressingham skinless duck breasts, cut into 2cm pieces
- 800 ml of coconut milk
- 2 red chillies, deseeded
- 3 garlic cloves, peeled
- 4 fresh lime leaves
- 2 lemongrass sticks, outer skin removed and finely sliced
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 2 tbsp of palm sugar
- 2 tbsp of fish sauce