Heat the remaining oil in a large wok/kadhai and add the cinnamon and cardamom followed by the onion. Sauté till the onions are softened and turn light brown.
Next add the turmeric powder, chilli powder and curry leaves; mix to combine.
Add the tomato puree and season with salt. Cook on medium heat till the mixture comes together and you can notice oil appearing at the sides of the masala.
Next add the wet spice pasta and mix well to combine. Sauté for about 5-6 minutes on low to medium heat stirring continuously.
Add the duck pieces; mix well and cook for 1-2 minutes. Then add 1-2 cups water (depending on how much gravy you prefer) and bring to boil. Turn down the heat and simmer gently till the duck pieces have cooked perfectly and the gravy has thickened. Taste and season with salt if necessary.
Allow to sit for at least 30 minutes before serving.