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Place the shallots, chillies, garlic, ginger, galangal, lime leaves, lemongrass, coriander stalks, ground cumin and ground coriander into a food processor and blitz to a smooth paste.
Heat the oil in a large pan over a medium heat and add the curry paste, cook until all the moisture has evaporated stirring constantly to avoid the paste burning. Add the coconut milk, and bring to the boil. Season with the sugar and fish sauce, then turn down the heat and simmer gently for 10 minutes. Add the duck breast and continue to simmer for a further 10 minutes.
Serve the curry into four bowls and garnish with the fresh coriander and Thai basil leaves.