Half of a large Duck
1 tablespoon salt
1/4 teaspoon black pepper
3 tablespoon green seasoning
1 teaspoon roast geera
1 tablespoon of whole geera
1 tablespoon amchar masala
1 tablespoon saffron powder
8 cloves garlic
2 spring onion
1 small onion
1 medium tomato
1/4 med onion
5 stems of thyme
2 podina leaf
2 scotch bonnet peppers
4 tablespoon duck and goat curry powder
3-4 tablespoon veg oil
3/4 cup chopped cilantro
2-3 cups water
1 can of coconut milk  

Wash duck with lime juice.

Season duck with curry duck & goat seasoning, half the fresh herbs, roast geera, black pepper, salt, scotch bonnet pepper and green seasoning. Cover and let marinate for at least 3 hours or overnight in the refrigerator.

Mix curry powder, saffron powder, roast geera and masala in 1/4 cup of water and set aside.

Heat oil in a heavy iron pot. Add half the whole Geera onion and garlic and let cook for 2 minutes.

Add curry mixture and let cook for 2 minutes over medium heat.

Add duck, mix well, cover and let cook for 5 minutes on med high heat.

Remove the cover and add all the remaining ingredients. Cover and let cook over medium high heat for 20 mins to let natural juices come out.

Add the coconut milk and water till just covering duck.

Cook for 25 mins (check periodically to ensure its not sticking or to see if any additional water is needed) on med heat.   

Once 45 minutes has passed, remove cover and let liquid evaporate to your desired consistency.