Bengali Style Duck Curry

Ingredients:

•  Duck/ goose 1 kg. The colour of the skin of this bird should be pink and the fatty bits should look pale yellow under skin.
• Coconut milk: 1 can
• Whole garam Masala: 5 clove, 5 cardamoms, 1"cinnamon
• Bay leaves:  2-3
• Chopped onions: 1 cup
• Roasted Cumin seed powder: 1tsp
• Roasted Coriander powder/ paste: 1tsp
• Fenugreek seeds: ½ tsp
• Fennel seeds: 1tsp made into powder.
• Turmeric powder: 1tbsp
• Kashmiri chili powder: 1 tbsp or more if you really fancy hot food
• Ginger paste: 2tbsp
• Garlic paste: 1tbsp 
• Fresh green chili: 6-7
• Fresh green coriander/cilantro leaves to garnish
• vegetableoil/canola oil : 2-3 tbsp as coconut will release its oils along with the duck fat.
• lemon juice: 1-2 tbsp

Preparation:

1) Make duck into medium pieces with the bone and skin. Do not chop
    up in bite size pieces, otherwise softer meats of breast will become
    shredded before your drumstick pieces are even cooked.Fry the pieces
    in hot oil skin side down, brown them and take them off. You may need
    to fry them in batches.

2) In the same pot in medium low heat fry the fenugreek and fennel seeds
    whole garam masala and then after 30 seconds add onion and fry until
    transparent and soft.

3) Now add turmeric, chili powder, coriander, cumin powders,ginger paste,
    garlic paste and bit of salt so all the spices amalgamate. You may need to
    add little bit of water so that  spices do not burn or stick to the bottom.

4) Add the fried pieces of meat and fry more, increasing the heat little bit
    so the overall temperature of the curry does not drop sharply. Stir well,
    so all the prices coat  meat pieces. At this point duck will release moisture
    and fat. Do not let it sweat a lot, add bit of coconut milk if it gets dry,
    but not water. Then after 10 minutes of frying, add rest of the coconut
    milk and increase the heat so the gravy boils. When it reaches the boiling
    point, reduce to medium and cover with a tight lid, so no flavour can escape.

5) After 20 to 25 minutes, check the meat, if they are tender and the thickness
    of the gravy to make sure they do not dry or stick at the bottom of the pan.
    After getting desired consistency of the gravy, reduce the temperature
    further, and simmer with the lid on. Add salt if you need to. Before you
    take the flame off, add chopped coriander and green chillies.Then add
    lime juice for my taste.

    Serve it with hot steamed rice.

Duck Curry