1.Duck - 2kg
Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you saut the masala.
Pour coconut oil and put the peppercorn whole and add the onion slices, saut them until it becomes transparent. Off heat, add the coriander powder, chilly powder, garam masala turmeric powder and salt.Keep back on low heat and saut the ingredients until the oil begin to separate.
Crush the whole red chilly to flakes add them to the masala. Add curry patha also here. Add the meat and lower the heat, cover and cook until the water separates. Pour about 1 cup of hot water, if necessary, cover and cook until all the water, disappears. Uncover an cook for another 10 minutes if there is any water left.
On a flat frying pan pour cup of coconut oil and fry the meat until brown in colour and all the extra water disappear, or until the meat is almost dry. Garnish with fried potato wedges.