Preheat the broiler and set the top rack 4-5” below the broiler.
Arrange the duck on a broiler tray or baking sheet and set aside.
In a medium stockpot, bring coconut oil to sauté temperature, and start cooking the onion, garlic, and ginger. Sauté and stir for about 10 minutes until the flavor and colors are at their prime.
Add the grama masala and work it into the onions.
Add the crushed tomatoes, heavy whipping cream, spice/salt/pepper to taste. Lower to a simmer and let thicken for 15-20 minutes.
Start cooking the Cauliflower Rice, step 14.
Broil the duck for about 10 minutes, flipping/stirring after 5 minutes. The goal here is to not completely finish the duck as it will continue cooking in the sauce.
Remove the duck from the over and add to the simmering sauce. Continue simmering for 10 more minutes. Taste for salt and spice as needed. By now, the Cauliflower rice will be done.