Instructions

🦆 Clean the Duck

• Roast whole duck over open flame until skin is charred. (Or buy pre-roasted and cut from the meat market—specify piece size.)
• Scrape and wash under running water. Clean with flour and water, then lime juice. Rinse and drain. Cut into pieces if not already done.

Season the Duck

• Rub duck with ¾ cup green seasoning, salt, and pepper. Marinate several hours or overnight.

Make the Curry Paste

• Mix curry powders, turmeric, amchar masala, geera, ¼ cup green seasoning, and ½ cup water.

Build the Curry & Cook

• Heat oil in large pot. Add onion, hot pepper, and curry leaves; fry until golden.
• Add curry paste, cook 5 minutes until grainy and fragrant.
• Stir in seasoned duck. Cover, reduce to medium, and cook until juices release. Stir every 10 minutes for about 30 minutes.
• Mix in pigeon peas; cook for 3 minutes.
• Add 4–6 cups water (or water + coconut milk), thyme, and whole hot pepper. Cover and cook on low until tender (30–45 minutes), stirring every 5 minutes to prevent sticking. Add water in increments if needed.

Finish

• Burst pepper for more heat if desired. Adjust salt. Leave sauce for roti; reduce further for rice.

Instant Pot / Pressure Cooker Variation

• Roast and clean duck as above (or buy pre-roasted/cut).
• Season with ¾ cup green seasoning, salt, and pepper; marinate.
• In a pot on the stove, follow steps 4–8 (make curry paste, build base, add duck, peas). Then transfer to the Instant Pot, add 1 cup hot water (or water + coconut milk), thyme, and pepper.
• Alternatively, start directly in the IP using the sauté function.
• Seal and pressure cook for 25–30 minutes until tender. Release pressure. If needed, simmer on sauté to reduce liquid.