Preheat the oven to 200°C.
Sprinkle ground cumin over duck breasts and sear skin-side down in a low-heat frying pan until the fat melts and skin crisps.
Drain excess fat, add butter, turn duck over, and roast in the oven for 6-8 minutes before resting.
Peel and quarter boiled beetroots and shallots, then fry in oil for 3 minutes and finish in the oven for 3 minutes.
Melt butter in a pan, add frozen peas, parsley, 50ml water, and cream, then blend into a smooth purée.
Boil the pea pods in salted water for 2 minutes.
Sauté chopped shallots and garlic in the duck pan, deglaze with Madeira, reduce, add stock, and reduce again.
Sieve the gravy and serve carved duck with the vegetables, purée, and garnish with pea shoots.