Peel, roughly chop and place the garlic, shallots and ginger in a food processor.

Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the food processor as well. Trim and add the chillies along with the basil and the coriander stalks. Blitz until finely chopped. Reserve.

Heat a splash of canola oil in a large pan on medium heat, add the cubed duck and fry for 5 to 8 minutes, or until just golden and the fat has rendered down. Transfer to a plate.

Reduce the heat to medium low and add the curry paste mixture from above. Cook for 4 to 5 minutes, stirring occasionally.

Lightly toast all seeds and peppercorns and grind to a fine powder. Add to the curry mixture to infuse.

Pour in coconut milk and fish sauce. Add lime leaves and brown sugar. Turn the heat up and bring to a gentle boil, then let simmer for 30 minutes or until the sauce is slightly reduced.

Transfer to a blender (Vitamix works best) and blend until smooth, then pass through a fine strainer. Return to the pan along with the duck legs and dried bean curd allow to cook on medium low heat.

Reduce heat to low and cook for an additional 10-20 minutes, or until the duck is cooked and tender through. Add the lime juice for the final 2 minutes of cooking.

Season to taste with sea salt.

Parboil potatoes until just tender, but not soft. Allow to cool fully for at least a couple of hours.

Peel, and coarsely grate potatoes. Season with sea salt.

Heat oil in a pan. Add grated potatoes, shaping into flat cakes by gently pressing. Cook until golden and crispy.

Bring a pot of salted water to a boil over high heat.

Blanch the basil leaves for 10 to15 seconds, then immediately place them in ice water. Squeeze out as much water as possible, and place in a Vitamix blender with just enough oil to cover the basil. Blend until smooth.

Place a bowl over a larger bowl filled with ice water. Pour the oil mixture into the top bowl in order to quickly cool it down. Refrigerate overnight, and strain through a fine strainer.