Heat your oven to 200C. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Heat a medium saucepan on medium heat with a knob of butter (if you have some) or a drizzle of oil. When hot, add the shallot and cook, stirring regularly, until soft, 4-5 mins. Add half the garlic and cook, stirring, for 1 min, then mix through the lentils, water (see ingredients for amount) and chicken stock powder and stir well. Add salt and pepper to taste. Bring to a simmer then reduce the heat and cook with a lid on (or cover with foil) for 10 mins.

Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck with salt. When hot, fry the duck breasts skin-side down until the skin is golden, 5 mins. Turn and cook the flesh side for 1 minute.IMPORTANT: Wash your hands after handling raw meat. Transfer to a roasting tin and roast on the top shelf of the oven for 10-11mins. Keep the pan and the duck fat, you will need it later!

Add the mustard to the lentils, taste and add more salt or pepper if needed. Simmer with a lid off for 5 mins until slightly thickened. Once the duck is cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 4-5 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

About 5 mins before you are ready to serve, drain off half of the duck fat from the pan and return to medium heat. Add the remaining garlic and cook for 1 min, stirring regularly, then add the cabbage with a pinch of salt and pepper and stirfry for 1 min. Add a splash of water, cover with a lid and cook until just tender, 2-3 mins.

Slice the rested duck. Warm the lentils through if you need to. Serve the lentils topped with the cabbage and duck slices. Enjoy!