Chop roasted
duck into pieces. Cut chilies into rings. Slice shallot. Heat 2 tbsp of
oil in pan. Sauté green curry paste for a while. Pour in coconut milk
and bring to the boil. Then add green chilies, red chilies and green
peppercorns. Simmer for 10 minutes. Add roasted duck and simmer for
another 5 minutes. Season with salt and sugar. Serve with rice. Fresh
duck can be used but cook it for 1 hour instead of 5 minutes. Coconut
milk thickens the sauce and makes the curry less hot. Season with a
little salt can bring out and conserve the coconut flavor.
