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Season duck with salt, pepper and garlic powder.
In a Dutch oven, heat duck fat/oil over high heat. Brown duck in small batches on all sides then transfer to a platter.
Reduce heat to medium-low and sauté shallots/onions until brown.
Add garlic and ginger and cook 1 minute.
Add curry paste and cook 3 additional minutes, stirring constantly.
Return browned duck to pot and add stock.
Bring to a boil, reduce heat and simmer 40 minutes to an hour (until tender).
Transfer meat to a platter and keep warm.
Use an immersion blender or a standard blender to puree the contents of the pot.
Strain the contents and return the resulting sauce to the pot.
Place over high heat and cook until liquid is reduced by one-third. Reduce more if you prefer a thicker curry sauce.
Stir in fish sauce, coconut milk, sugar and lime juice then bring to a low simmer.
Thinly slice the duck breasts.
Remove sauce from the heat and stir sliced duck back into the warm sauce.
Garnish with cilantro and green onions. Serve hot over jasmine or basmati rice.