Cranberry Thai Curry Glazed Duck Breasts With Coconut Mashed Potatoes

Name: Cranberry Thai Curry Glazed Duck Breasts With Coconut Mashed Potatoes
Ingredients: 2 duck breasts; 1 1/2 cups cranberries (fresh or frozen and thawed); 1/4 cup finely chopped onion; 2 garlic cloves, minced; 1/2 teaspoon grated fresh ginger; 2-3 teaspoons Thai red curry paste (depending on how much heat you prefer); 2 teaspoons fish sauce; 3 tablespoons sugar (preferably cane or sugar in the raw); 2 tablespoon vegetable oil; 4 medium red potatoes, peeled; 2/3 cup coconut milk; 1 tablespoon toasted shredded coconut (optional); salt and pepper to taste