Ingredients
 
1. 1 kg duck
2. 2 tsp coriander powder
3. 2 tsp chili powder
4. ¼ tsp turmeric powder
5. 2″ cinnamon
6. 6 cloves
7. 4 cardamom pods
8. 1 tsp aniseed
9. 4 potatoes
10. ¼ cup refined vegetable oil
11. ½ cup onion, sliced long and thin
12. 2 tsp ginger sliced long and thin
13. 8 garlic cloves
14. 6 green chilies slit
15. 2 tsp vinegar
16. Salt to taste
17. 3 cups thin coconut milk
18. 1 cup thick coconut milk

For the Seasoning
1. 1 tsp refined vegetable oil
2. 1 tsp ghee
3. 1 tsp mustard seeds
4. 2 tsp button onions, sliced
5. A few curry leaves

Method:
1. Wash and clean the duck.
2. Cut the duck into 8 to 10 pieces.
3. Grind into a paste ingredient 2 to 8.
4. Peel and quarter the potatoes.
5. Heat the oil, add the sliced onion, ginger, garlic and green chilies and fry well to a golden brown.
6. Add the ground paste and sauté.
7. Add meat, vinegar and salt.
8. Stir for 5 minutes to blend all the ingredients.
9. Stir in the thin coconut milk, cover the pan with a well-fitting lid and cook the duck.
10. When the duck is done, add the quartered potatoes.
11. After the duck and potatoes are cooked, add the thick coconut milk and remove from fire.
12. Heat the oil and ghee.
13. Splutter the mustard seeds and gently fry the sliced button onions and curry leaves.
14. Add this seasoning to the curry.
15. Serve hot.

Courtesy:Rini