Wash duck in plenty of tap water with the juice of the lime. Drain, combine all the ingredients for the marinade, rub onto duck pieces. Cover and refrigerate overnight. Next day: Bring duck to room temperature, add 2 tsp salt and combine well. Combine curry with about 1/3 cup water. Heat oil in a large heavy pan, add onion, peppers and garlic, cook until fragrant. Add curry paste and cook until almost dry, then add the duck, a few pieces at a time, stirring to coat all the pieces with the curry paste. Add black pepper and stir, add half the chadon beni and cook until duck starts to release its juices. Cover pot tightly and simmer stirring occasionally to prevent sticking. Cook for about 45 minutes until duck is tender. Add the remaining chadon beni and taste and adjust seasonings. If you are cooking this duck to enjoy as a cutter, then at the last stage of cooking remove cover from pot, increase heat and dry the liquids up. Serves 6 -8