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 

Duck Breast on Mashed Peas with Mint

Pan Fried Duck Breast with mashed peas (boil, then add some chopped mint and a splash of olive oil before putting into a mini-chopper for a few seconds).

Confit Duck Legs

This has to be one of my top 5 tastiest meals ever, its easy and simple but needs a little pre-thought. I can't claim this was my recipe either thanks Raymond Blanc.

Put legs skin side down and sprinkle salt, pepper, thyme and bay leaf on the flesh. Cover and put in fridge overnight.
Cover in goose or duck fat warmed to 80c (not bubbling) and cook for 3 hours at 90-100 degrees C, remove and crisp skin in pan until brown.

Absolutely delicious, pink, tender and melt in the mouth! try it