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1
Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat.
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2
Toss duck legs with 1 teaspoon salt.
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3
Heat oil in a large skillet or saute pan over high heat.
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4
Add as many duck pieces as fit easily.
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5
Brown on one side, about 7 minutes.
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6
Turn and brown other side.
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7
Transfer to a bowl.
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8
Repeat if necessary.
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9
While duck browns, combine 1 cup onion, garlic, ginger, garam masala, vinegar, cayenne, turmeric, black pepper, 1/2 teaspoon salt and 1/4 cup water in a blender, and process until smooth.
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10
When duck is done, spoon out all but about 2 tablespoons of fat from skillet.
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11
Add remaining onions and a large pinch of salt.
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12
Saute until soft, 5 minutes.
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13
Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes.
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14
Add coconut milk and 2 cups water, and bring to a simmer.
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15
Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl.
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16
Bring to a boil.
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17
Cover and turn heat to low, and simmer gently for 1 hour, turning duck pieces halfway through.
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18
Uncover pan, turn duck again, and let simmer uncovered for 10 minutes.
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19
Spoon fat off sauce and serve duck or, better, chill duck overnight and degrease sauce before reheating all on a low flame.
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20
Serve garnished with cilantro or chives.
