Heat a pan with oil and fry the onions until they become soft. Add the ginger paste, garlic paste, chili powder, turmeric powder, coriander powder, cardamoms, cinnamon sticks, cloves and bay leaves. Stir well and sprinkle salt and 1 tablespoon of water.
Cook until the water dries up and the oil starts to simmer on top.
Now add the duck pieces and cubed tomatoes.
Stir and cook for about 6 minutes.
Add the coconut cream and milk and stir again.
Turn the heat down and cook with the lid on until the water of the coconut dries up and the spices have mixed well.
Add 3 cups of water and cook with the lid on until the duck becomes tender.
Sprinkle the cumin powder and stir.
Taste for salt and serve with rice, roti or pulao.