Thai-style duck red curry

Ingredients

• 5 black peppercorns
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5 red chillies, seeds removed, chopped
• 2 shallots, chopped
• 1 tbsp crushed garlic
• 2.5cm/1in piece fresh ginger root, peeled and chopped
• 3 lemongrass stalks, chopped
• 6 kaffir lime leaves
• pinch ground cinnamon
• pinch turmeric
• splash Thai fish sauce (nam pla)
• splash chilli oil
• 1 tbsp palm sugar (substitute brown sugar if unavailable)
• 2 duck legs
• 250ml/8fl oz chicken stock
• 400ml/14fl oz can of coconut milk
• salt and freshly ground pepper
• 8 spring onions, finely sliced
• 1 red pepper, seeds removed, sliced
• 250g pineapple chunks
• 300 g (10.6oz) bamboo shoots, sliced lengthways
• 16 baby aubergines, halved and griddled (griddling optional)