1. Wash the Duck meat thoroughly and pat dry. Marinate the Duck meat with half of the Turmeric powder and half of the Salt for at least 30 minutes.
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2. Heat the Mustard oil in a heavy-bottomed pan or pressure cooker over medium heat until it just begins to smoke. Reduce heat and add the Bay leaves, Black peppercorns, Green cardamom pods, and Cinnamon stick. Sauté for 30 seconds until fragrant.
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3. Add the chopped Onions and sauté until they turn golden brown, about 8-10 minutes.
