If duck is not roasted, place whole duck over open flame on an outdoor stove and roast until the entire surface is charred. Place duck under running water and scrape duck with a knife to remove charring and any roasted feathers. Cut duck up into 1 – 2 inch pieces or according to your preference. Fill a large bowl with water up to the ½ way mark and add meat along with ½ cup flour. Mix thoroughly to remove freshness. Clean meat by removing any undesirables including excess fat or skin etc. Wash a second time with the juice of ½ lime and rinse several times with plain water. Drain.
Make green seasoning by mincing culantro, pimento peppers, hot pepper, scallions, garlic and thyme in a food processor. Reserve ¼ cup. Season duck with green seasoning, salt, pepper, curry powder, cumin(geera) and onion. Marinate for several hours or overnight.
When ready to cook, make curry paste: In a small bowl mix turmeric(if using), duck and goat curry, curry powder, ¼ cup reserved green seasoning and ½ cup water. Set aside.
Heat oil in a large pot over medium heat. If using, add methi seeds, whole cumin and curry leaves and cook until toasted and brown.
Add onion and hot pepper slices and cook until the edges are golden brown.
Add curry paste and cook until grainy and fragrant, about 5 minutes, stirring.
Add seasoned duck meat and stir for 3 minutes to mix thoroughly. Cover, reduce heat to medium and cook until the duck relinquishes its natural juices. Remove the cover and stir every10 minutes to ensure that it’s not sticking. Cook until the liquid evaporates and it starts to stick to the pot.
Add the amchar masala, enough water to cover meat, the whole hot pepper and stir to combine, scraping any bits stuck to the bottom of the pot. Cover pot, reduce heat to low and cook until the meat is tender and most of the liquid has evaporated, stirring ever 5 mins to ensure that it does not stick to the bottom of the pot. If the liquid has evaporated and the duck is still not tender, add more water to cook. Taste and add more salt if required.
To finish off you can burst the hot pepper for added heat and flavor. Serve with dhal and freshly steamed jasmine rice or dhalpuri roti and peas dhal.