Wash and soak the duck pieces in salt and turmeric and keep aside for a while.

Heat ¼ cup of coconut oil in a pan.

Add black pepper and the onion slices. Sauté them until it becomes transparent. 

Mix together the coriander powder, chilly powder, garam masala, turmeric powder and salt along with little water. 

Add the above paste and sauté the ingredients until the oil begins to separate. 

Crush the whole red chillies to flakes and add them to the masala. Add curry leaves.

Add the meat, lower the heat, cover and cook until the water separates. 

Pour about 1½ cups of hot water, cover and cook until meat is cooked and all the water disappears. 

Uncover and cook for another 10 minutes until the gravy thickens.