Grind together all the ingredients under the 'marinate' section. It wont be smooth and paste like, but its ok to add a wee bit of water and make it into a paste like consistency if you prefer that for marination.
I was a bit wary of the game-y taste that duck meat usually has and so i washed the pieces in a bit of lime juice and yoghurt, drained and then continued with marination. Of course this step is purely optional.
If you are in doubt about the pressure cooker timing, then keep releasing pressure and checking the meat by trying a small piece. If they are not chewy and easily fall off bone consistency you are good to go. If not put it back on and cook for 2 more whistles, check again and proceed. Dont under cook it or else it would be chewy. Over cook it and it shreds. It definitely takes more time than chicken but similar to that of mutton, in terms of cooking times.
Its a roast that is medium spiced. Add one or two chillies more for that authentic spice kick this curry deserves.