2.5cm/1inpiece fresh ginger root, peeled and chopped
3lemongrass stalks, chopped
6kaffir lime leaves
splashThai fish sauce (nam pla)
1tbsp palm sugar (substitute brown sugar if unavailable)
For the duck
250ml/8floz chicken stock
400ml/14floz can of coconut milk
saltand freshly ground pepper
8spring onions, finely sliced
1red pepper, seeds removed, sliced
300g (10.6oz) bamboo shoots, sliced lengthways
16baby aubergines, halved and griddled (griddling optional)
Thaisticky rice, cooked according to packet instructions
freshcoriander leaves, chopped
1lime, cut into wedges
For the spice paste
Dry-fry the peppercorns, cumin seeds and coriander seeds in a frying pan without any oil for 4-5 minutes, to release the flavours. Transfer the spices to a pestle and mortar and grind.
Place the ground spices into a food processor and add the chilli, shallots, garlic, ginger, lemongrass, lime leaves, cinnamon, turmeric, fish sauce, chilli oil and palm sugar and blend to a smooth paste.
For the duck
Roast the legs in the oven at Gas Mark 6 for an hour. Allow to cool and strip the meat from the legs put aside.
Place a good tablespoonful of paste into the same pan and cook over a low heat until fragrant.
Add the stock and coconut milk and bring to the boil.
Thinly slice the duck meat and season with salt and freshly ground black pepper. Add the duck slices to the pan and simmer for 2-3 minutes.
Add the spring onions, red pepper, bamboo shoots, pineapple and aubergines and cook for five minutes, or until the aubergines are soft and the duck is completely cooked through.
Place a mound of rice onto each of four plates. Spoon equal portions of the duck curry over and garnish with chopped coriander and lime wedges.