1/ Make the paste. Roughly chop the paste ingredients and use a blender or pestle and mortar to make into a paste. You might need to add a little bit of water to help it come together.
2/ Heat about 1/4 of the butter in a pan and add the cumin, mustard seeds and cinnamon sticks. Cook until the seeds start to pop then add the onions and fry for a good 10 mins.
3/ Add the paste and cook for 2-3 mins.
4/ Add the beetroot, lentils and stock. Bring to the boil and then simmer for about 30mins.
5/ Add the coriander, balsamic and remaining butter and stir well.
To cook the duck breast.
6/ Score the skin with a knife and season with salt. Leave at room temperature for 20mins or so. Pat the skin dry with some kitchen towel. Place skin side down in a dry, cold pan over a medium high heat. Cook for 6-7 mins spooning the fat out of the pan a couple of times as the duck cooks. Turn the duck over and cook for another 5-6 mins. I cooked until the internal temperature was 54° C. If you like your duck well done cook it for longer. Rest for 10 mins before serving. Dont cover it or the skin will go soggy!!