Burmese duck leg and potato curry

1.Combine fish sauce, turmeric and ½ tsp fine sea salt in a bowl, add duck, toss to combine, cover and refrigerate to marinate (30 minutes-1 hour).

2.Pulse onion, garlic, chilli and lemongrass in a food processor until very finely chopped (2-3 minutes), set aside.

3.Heat oil in a large saucepan, add potato and fry over high heat, turning occasionally, until golden (7-8 minutes), remove and set aside until required. Add duck legs (reserve marinade), fry until browned (4-5 minutes), transfer with a slotted spoon to a plate lined with absorbent paper, set aside.

4.Reduce heat to medium, add onion mixture and reserved marinade, stir occasionally until caramelised (15-20 minutes), then stir through paprika.

5.Return duck and potato to pan, add 250ml water, stir to combine, cover, reduce heat to low and simmer, stirring occasionally, until duck is tender (45 minutes-1 hour). Skim fat from surface (optional), scatter with coriander, serve hot with steamed jasmine rice.