Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE SPICE POWDER***
   1 1/2  tablespoons   ground coriander
   2      teaspoons     cayenne pepper
     1/4  teaspoon      ground turmeric
     1/4  teaspoon      freshly ground black pepper
   2      inches        cinnamon stick -- (5 cm)
   6                    cloves
   4                    cardamom pods
                        ***CURRY***
   4      tablespoons   vegetable oil
   1      small         red onion -- (50 g/2 oz), finely
                        -- sliced
   1      1 inch piece  fresh ginger -- peeled and cut into
                        -- long, thin
                        --slices -- (2.5 cm)
  18      cloves        garlic -- peeled and finely
                        -- chopped
   6                    fresh hot green chillies -- split at one end
   1      2 1/4 pounds  duck -- skinned and cut
                        -- into 2" pieces
   1 1/2  tablespoons   white wine vinegar
   1 1/2  teaspoons     salt -- (to 1 3/4 tsp.)
   1 1/4  cups          coconut milk -- well stirred from a
                        -- can
                        --or thick fresh milk -- (300 ml/10 ml oz)
   1      large         potato -- cut into 2 inch
                        -- pieces (200g/7oz)
   1      teaspoon      ghee
   1      teaspoon      brown mustard seeds
   3                    shallots -- ( to 4), (50 g/2
                        -- oz), finely sliced
  30                    fresh curry leaves -- , if available

Preparation:

Put the coriander, cayenne, turmeric, black pepper, cinnamon, cloves and cardamom pods for the spice powder into a clean coffee grinder. Grind to a find powder. Set aside. Heat 3 tablespoons of the oil in a large, wide pan or wok over medium heat. When hot, put in the onion. Stir and fry the onion for 3-4 minutes or until soft. Add the ginger, garlic, and chillies. Stir and fry for another 2-3 minutes. Add the duck, spice powder, vinegar and salt. Stir once then add 100 ml/ 3 1/2 fl oz/1/2 cup of the coconut milk and 300 ml/10 fl oz/1 1/4 cups water. Bring to the boil. Cover, turn the heat to low and simmer gently for 1 1/2 hours or until the duck is almost tender. Add the potatoes and cook for 20 minutes. Add the remaining coconut milk. Stir and gently simmer for 5-6 minutes. Meanwhile heat the remaining oil and the ghee in a small pan over medium-high heat. When hot, add the mustard seeds. As soon as they pop, a matter of seconds, put in the shallots and the curry leaves. Stir and cook for a few minutes. When the shallots have browned slightly, empty the contents of the pan into the pan with the duck. Stir to mix.