Step 1

Heat the oil in a wok over medium-high heat. Add the sliced onion and stir-fry for 1-2 minutes until the onion softens. Add the massaman curry paste and stir-fry for 30 seconds or until fragrant.

Step 2

Add the coconut milk, lime leaves, cinnamon quill and sugar, then bring to the boil. Reduce heat to medium-low and simmer for 3 minutes. Add the duck pieces and the potato and simmer for 5 minutes to heat through. Stir in the fish sauce, lime juice and coriander. Serve with jasmine rice, bread and sambal.