Tamarind Duck

My first ever duck recipe.  A very strong but refreshing flavour.  The cooking time is perhaps a little too long although my marylands were a little smaller than the recipe calls for. 

This is a recipe from Donna Hay, The New Classics

6x250g duck marylands
1 1/4 cups tmarind curry paste
250g apple eggplants (I couldn't find these so I tried Lebenese eggplants)
1/2 tablespoon sea salt flakes, plus extra for sprinkling
1 tablespoon peanut oil
400ml coconut milk
2 1/2 cups chicken stock
2 tablespoons fish sauce
1 stalk lemon grass, bruised
2 tablespoons lime juice
shredded green onion, to serve

Curry Paste
2 tablespoons coriander seeds
1 teaspoon cumin seeds
3 long red chillies, roughly chopped
2 eschalots, roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons coriander root, chopped
6cm piece fresh ginger, peeled and roughly chopped
1 stalk lemon grass, white part only, sliced
1/4 cup finely chopped dark palm sugar
1/2 cup Thai basil leaves, roughly chopped
1 tablespoon peanut oil
2 tablespoons green peppercorns
1/3 cup (80ml) tamarind pulp

Method
Preheat oven to 200 degrees.  Rub the duck with 1/4 cup of tamarind curry paste and springle with salt.  Place, skin-side down, on a lightly greased baking tray and roast for 30 minutes.  Turn the duck and cook for a further 15-20 minutes or until golden brown and cooked through. Set aside.

Place the eggplant in a bowl with the salt and toss to combine.  Allow to stand for 15 minutes.  Heat the oil in a deep-sided frying pan over high heat. cook the eggplant,cut side down, for 2-3 minutes or until golden brown.  Remove from the pan, add the remaining tamarind curry paste and cook for30-60 seconds or until fragrant.  Add the coconut milk, stock, fish sauce and lemon grass and bring to the boil.  Reduce the heat to medium, return the eggplants to the pan and cook for 20-30 minutes or until tender and the sauce is reduced.  Cut the duck pieces in half, add to the sauce and cook for a further 5 minutes.  Add the lime and stir to combine.  Top with green onion to serve.

Method - Tamarind Curry Paste
Heat a small frying pan over medium heat.  Add the coriander seeds and cumin seeds and toast, shaking the pan frequently, for 2-3 minutes or until fragrant and light golden.  Place in a small food processor and process until ground.  Add the chilli, eschalot, garlic, coriander root, ginger, lemon grass, sugar, basil and oil and process until smooth.  Place in a bowl and add the peppercorns and tamarind and mix to combine.