Slice the onions into fine half-rings and crush the garlic cloves to a pulp. Pour 4 tablespoons of oil into a large, wide, lidded pan and set over a medium–high heat. When the oil is hot, put in as many duck pieces, skin-side down, as the pan will hold easily in a single layer. Lightly brown the duck, about 3–4 minutes per side, and remove to a bowl. Brown all the duck pieces this way and remove.

Add the cinnamon stick, cardamom pods and bay leaves to the hot fat and, 10 seconds later, add the onions. Stir and fry until the onions begin to turn brown at the edges. Now add the ginger and garlic. Stir and fry for a minute. Add the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala. Stir for 30 seconds. Add the tomatoes, and cook until they have softened, about 2–3 minutes, stirring and scraping the bottom of the pan as you do this. Now add the browned duck pieces, the salt and 475ml (16fl oz) water. Stir and bring to the boil. Cover, reduce the heat to low, and cook gently for 1 hour and 15 minutes or until the duck is tender, lifting the lid to stir now and then.

Check for salt, adding more if needed. Add the cinnamon and nutmeg and continue to cook, stirring now and then, for a further 10 minutes. Remove as much fat as possible before serving.