Step by step
Place 4 long red dried chillies in a small heatproof bowl and pour in hot water to cover. Soak until softened (30 minutes); drain and reserve liquid.
2 Dry-roast 1 tbsp coriander seeds and seeds from 1 black cardamom pod (see note), then coarsely crush with a large deep mortar and pestle.
Add 6 garlic cloves, 5 red shallots, drained chillies, 40gm finely grated ginger, 3cm-piece finely grated turmeric, 1 stalk lemongrass (white part thinly sliced) 1 tbsp curry powder and pound to a paste. Gradually add 2-3 tbsp chilli soaking liquid, and continue to pound to a smooth paste (add more liquid to loosen, if necessary) and season to taste.
3 Heat 60ml (¼ cup) vegetable oil in a large saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes).
4 Add 650ml coconut milk, 600ml chicken stock and 3 makrut lime leaves, bring to the simmer, reduce heat to low and simmer (1 hour). Add 2 tbsp fish sauce, 2 tbsp dark soy sauce, and 1 tsp caster sugar; season to taste and stir to combine; keep warm.
5 Meanwhile, heat a large heavybased frying pan over medium-low heat, add 4 duck breasts (220gm each), skin-side down and cook until skin is golden (15-20 minutes for medium).
Flip duck skin-side up in pan and rest for 5 minutes. Transfer duck to a plate, season all over and stand covered with foil until ready to serve; when serving, slice breast thinly.
6 Meanwhile, cook 200gm fresh egg noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide noodles among serving bowls, ladle in broth and top with sliced duck breast and serve garnished with your choice of lime wedges, thinly sliced red shallots, sliced red chilli, chopped cucumber, bean sprouts, pickled mustard greens, fried noodles, and coriander. ●