Place a large pot on medium heat.
Add vegetable oil and allow to heat up.
Saute onions until translucent.
Add in garlic and pepper.
Cook for another minute or two.
Mix in curry powder.
Stir often and patch for 2 – 5 minutes.
Add ¼ cup water to the patched curry.
Stir occasionally for 5 minutes.
Stir more continuously for another 5 minutes as the curry forms a dry paste.
Add seasoned duck pieces and additional salt.
Mix to coat the pieces with the dry curry paste.
Cover the pot and leave to cook for 20 minutes (the meat will spring its own liquid).
Remove the pot cover and cook for another 10 to 20 minutes until all the liquid has boiled off.
Stir often as the meat dries.
Add geera (cumin) powder.
Stir continuously as all the liquid has boiled off. Continue for 2 more minutes.
Add 4 cups water and optional ingredients like fresh seasoning and coconut milk.
Cover pot partially.
Cook until the sauce reaches your desired thickness (approx. 30 mins).
Serve hot.