Instructions: 1 Heat a wok. Place the two chopped shallots in a mini blender. Chop up the coriander, stalks and all, and add to the blender with the garlic. Blitz to a paste.

2 Add half the oil to the wok and stir-fry the curry paste for a minute over a high heat. Add the coconut milk and the coriander paste and bring to the boil, stirring constantly.

3 Wash the rice and place in a large pan of boiling salted water to simmer

for about 10 minutes, until cooked.

4 Add the chicken stock to the coconut mixture, season and boil fast for another 2-3 minutes until slightly reduced.

5 Add the duck to the wok and simmer for 4-5 minutes. Heat a small frying

pan. Cut the duck mini fillets into small bite-sized pieces. Heat the frying pan.

6 Thinly slice the remaining shallots. Add the rest of the oil to the frying pan and cook for about five minutes or until golden but not burnt, stirring occasionally. Peel the mango and cut the flesh into slivers. Stir into the curry and cook for 2-3 minutes until heated through.

7 Grate the lime rind, squeeze out the juice and add to the wok, with the fish sauce and sugar. Stir into the curry and cook for another minute to combine.

8 Drain the rice and pack some into a lightly oiled dariole mould. Turn out onto the middle of a serving plate and garnish with the golden shallots.

Spoon around the duck curry and garnish with coriander leaves, before serving.

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