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1
In a small bowl, mix 1/2 teaspoon of the turmeric with 2 teaspoons of kosher salt and rub over the duck breasts.
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2
Cover and refrigerate for 30 minutes.
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3
Meanwhile, in a spice grinder, grind the cardamom seeds, cloves and peppercorns to a powder.
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4
Transfer to a small bowl and stir in the remaining 1/2 teaspoon of turmeric.
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5
In a large, deep skillet, heat 1/4 cup of the oil until shimmering.
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6
Add the potato slices in a single layer and cook over moderate heat until browned, about 4 minutes per side.
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7
Drain on paper towels and season with salt.
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8
In the same skillet, heat the remaining 2 tablespoons of oil.
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9
Add the duck breasts and cook over high heat until browned, about 2 minutes per side; transfer to a large plate.
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10
In the same skillet, cook the curry leaves over moderate heat for 2 minutes.
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11
Add the garlic, chiles and ginger and cook until softened, about 3 minutes.
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12
Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
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13
Stir in the spice powder and cook, stirring, until fragrant, about 3 minutes.
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14
Return the duck to the skillet along with any accumulated juices, cover and cook over low heat for 5 minutes, turning the breasts a few times.
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15
Return the duck breasts to the plate.
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16
Open the coconut milk and spoon 1/4 cup of the thickened milk from the top and set aside.
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17
Put the remaining coconut milk in a bowl and stir in the water.
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18
Add the thinned coconut milk to the skillet and simmer over moderately high heat for 10 minutes.
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19
Reduce the heat to moderate.
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20
Add the fried potato slices and simmer for 1 minute.
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21
Add the duck breasts and simmer for 8 minutes, turning once.
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22
Stir in the thickened coconut milk and simmer over low heat for 3 minutes.
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23
Season with salt.
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24
Transfer the duck breasts to plates and spoon the potatoes and sauce around the duck and serve.
