Duck Breast in Massaman Curry with Potatoes & Cashew Nuts & Crispy Duck Skin

• The 8'C 2'G Curry Paste Paste - Blend together
• 25g of Cashew Nuts
• 2 Cloves of garlic
• 1 red Chilli
• 1/2 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp ground Cardamom
• 2 Cloves
• 1/4 tsp ground Cinnamon
• 15g of fresh Ginger
• 1 lemon Grass stalk
• 1 large shallot
• 1/4 nutmeg
• 1/2 tbsp of palm sugar
• 1 1/2 tsp fish sauce

• Slightly brown off some whole cashew nuts in a dry pan. 
• Just cook duck to very pink and slightly under (as you see fit pan/roast) then slice or dice, set aside.
• Soften 1/2 Onion, add 2 Cardamon pods and 1 Star Anise half way through
• Add 2 tbs Paste, cook for a minute.
• Add 400ml Coconut Milk - Simmer 20 mins
• Add potato & cook until soft
• Add duck to warm but not over cook then serve immediately with browned cashew nuts placed on the plate. 
• Fresh Coriander to garnish