Red Duck Curry With Lychees

Ingredients:

3 duck drumsticks (about 650g), cut into 3 pieces
100ml lychee syrup
1 cup water (approx)
about 10 drained canned lychees
oil
fish sauce, to taste
150ml coconut cream
1 lime juice 
3 kaffir lime leaves
coriander leaves, for garnishing


Grounded Ingredients:
2 tbsp chilli powder
150g shallots
50g garlic
40g tumeric
40g galangal
2 stalks of lemongrass
5 candlenuts
4 coriander roots

• In a frying pan, over medium heat,  fry the duck, skin-side down for about 5 minutes to render the fat.  Turn over and fry lightly to brown the duck.  Transfer onto a plate and set aside.
• Reduce heat and add about 1 tbsp of oil into the pan.  Stir fry the grounded ingredients until aromatic; add about 1/4 cup coconut cream and bring to the boil.  
• Add in duck, water and lychee syrup.  Bring to the boil and simmer until duck is tender. Stir occasionally. 
• Add in the remaining coconut cream, lychees and kaffir lime leaves.  Season with fish sauce and lime juice.
• Serve hot with steamed rice.