Cut the legs into 4, cutting through the joint and season with salt and black pepper. Heat the oil in a pan and brown the duck pieces either side. Add the curry paste, stir in and warm over a low heat for a few minutes. Add the curry powder, chicken stock and coconut milk. Bring to the boil. Lower the heat to a simmer. Cover with a lid and cook for around 35 minutes until the duck is tender. Stir in the fish sauce, lime juice and palm sugar. Just pop the halves of the lime in the curry too just to infuse and season the sauce. Simmer for 5 minutes. Add the broccoli, rice noodles, Spring onions and chopped basil. Simmer for another 5 minutes, broccoli should be al dente. Taste and season as required. Serve up either in a bowl or a plate using a soup spoon to make sure you scoop up all the Thai curry broth. Indulge & Enjoy
