4 duck legs
1 shallot, roughly chopped
1 carrot, peeled and chopped
1 red chilli, roughly chopped
1 green chilli, roughly chopped
1 stalk lemongrass, finely chopped
1 knob ginger, peeled and chopped into matchsticks
3 garlic cloves, sliced
1 stalk curry leaves
1 bunch coriander sliced
1 x (185g) jar yellow curry paste
1 bunch Thai basil
3 star anise
1 x (270g) can coconut cream
1 x (270ml) can coconut milk
½ tbsp light soy
1 lime, juice
1 cup water
1 tbsp brown sugar
2 spring onions, roughly chopped
Serve with steamed rice
Season duck with salt and pepper. Add extra virgin olive oil to a hot pan. Place the duck on the pan skin side down and allow the fat to render out for a few minutes.
Place the duck in a hot saucepan over medium-high heat. Use the pan with the fat to fry the chillies, garlic, shallots, carrots, ginger and garlic. Toss in the pan to coat in the oil and rendered duck fat. Add coriander and curry leaves. Add curry paste and stir through to start frying. Add spring onions, coconut milk, coconut cream, soy sauce, brown sugar, water and lime juice.
Transfer the sauce to the saucepan, coating the duck legs. Cover with a lid and simmer on a low heat for 1 hour and 20 minutes. Serve with steamed rice.