Season the Duck Meat (8 pound) with Salt (1 tablespoon), Green Caribbean Seasoning (2 tablespoon), Ground Black Pepper (1/4 teaspoon), Roasted Cumin Powder (1 teaspoon), Amchar Masala (1 tablespoon), Fresh Oregano (1 sprig), Scotch Bonnet Pepper (2), Tomato (1), Onion (1), Scallion (2), Fresh Mexican Mint (1), and Fresh Thyme (5 sprig). Mix thoroughly and let it marinate.
In a large pot over medium heat add Vegetable Oil (3 tablespoon), Onion (1/2), Garlic (8 clove) and Curry Powder (4 tablespoon).
Add half the marinated duck, stir and add the other half. Give it a good stir so as to coat all the duck meat with the curry.
After stirring thoroughly, place the lid, set heat to high and let it cook for 10-15 minutes.
Remove the lid and let it cook another 15 minutes to burn the liquid off.
Stir once more and add Water (4 cup), place lid back on, bring to a boil and let it cook for another 40 minutes.
Finally add Fresh Cilantro (3/4 cup) and another Scotch Bonnet Pepper (1). Stir, serve and enjoy!