|Chili powder||1 Tablespoon|
|Coriander powder||2 Tablespoon|
|Pepper||1 1⁄2 Pinch (Large Pinch)|
|Ghee/Mixture of ghee and oil||1⁄2 Cup (8 tbs)|
|Cinnamon piece||1 Inch|
|Mustard seeds||1 Teaspoon|
1. Clean and joint duck. Grind together chilli powder, coriander, pepper and turmeric.
2. Slice onion. Grate coconut and take out three extractions of coconut milk. Heat oil; add sliced onion and ground ingredients. Saute. Add duck, fry for 5 minutes. Add salt and third extract of coconut milk and vinegar and bring to boil. Simmer.
3. When the duck is nearly done, add second extract of coconut milk. Simmer for 5-10 minutes. Add first extract. Bring to a boil. Remove from fire.
4. Heat ghee. Add crushed cinnamon, cloves and mustard seeds. When the seeds crackle, pour over curry and mix well.