2 cups thick coconut milk (preferrably), or chicken stock
6-8 duck breats, with skin
1 lb spinach leaves, finely shredded

Paste

6 shallots or 2 midium onions, chopped
4 galic cloves, chopped
4-6 large red chilies, seeded and chopped (or 1 tsp chili powder)
3 candlenuts or macadamia nuts, chopped (or 2 Tbsp slivered almonds)
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp ground tumeric
1 small piece of shrimp paste (optional)
3 tbsp lime juice
1 tsp coarse sea salt

Spice mixture

3 cloves
2 green cardamoms
1-inch cinnamon stick
1/4 tsp grated nutmeg
1/4 tsp black pepper
1/2-inch piece galangal
1 stalk lemongrass, cut in half crosswise

Method

Blend all the ingredients for the paste together with 1/4 cup water in a food processor or blender until smooth. Transfer the paste to a saucepan.

Combine all the ingredients for the spice mixture and add to the paste, stirring well to mix. Bring to a boil over medium heat and stir for 2 minutes.

Add about 1/4 cup of the coconut milk, then continue cooking for 5-8 minutes, stirring often. Transfer to a large glass bowl and set aside to cool completely.

Score two deep incisions through the skin and fat of each duck breast (not cutting into the meat). Put the breasts into the cold spice mixture and turn each one once or twice to make sure it is well coated on all sides. Leave to marinate in the refrigerator overnight (at least 4 hours).

There are two ways to cook the duck. To long-cook, preheat the oven to 325 degrees. Loosely wrap the duck breasts with half of the marinade in two layes of banana leaves or aluminum foil, makin sure the edges are tighly sealed. Cook in the oven for 30 minutes, then turn the heat down to 170 degrees and cook for a further 1 1/2-2 hours.

Alternatively, to short-cook the duck, preheat the oven to 400 degrees. Take the breasts out of the marinade and, with a knife or side of a fork, scrape off all the marinade from the skin. Put the breasts, skin side up, on a rack in a roasting pan and roast for 25-30 minutes.

While the duck is cooking, take the lemongrass, cardamoms, cinnamon, and galangal out of the remaining marinade, then put 2-4 tablespoons of the marinade (or the remaining half, if you want to turn up the heat), into a saucepan. Add the rest of the coconut milk. Bring to a boil and simmer for 10 minutes.

Add the spinach and continue cooking for 4-5 minutes. Adjust the seasoning and set aside until ready for use. Reheat for serving.

If you have long-cooked the breasts, skim off and discard the oil from the cooking juices, then mix the cooking juices into the spinach sauce. Cut each duck breast diagonally into several slices, and ser hot with the sauce and rice, potatoes or pasta.