Preheat the oven to 220°C.
Blend onion, garlic, ginger, chilli, spices, and a drop of water into a paste.
Fry the paste in butter for a few minutes while stirring constantly.
Simmer lentils and wine for 20-25 minutes until the lentils are tender.
Heat honey in a large frying pan until it becomes golden and starts bubbling.
Place duck breasts skin-side down in the pan and season with salt and pepper.
Coat the duck in honey using tongs and transfer to a roasting tin skin-side up.
Roast the duck for 8 minutes or more until cooked to your preference.
Let the duck rest before slicing into pieces.
Finish the lentils by stirring in lime zest, juice, soy sauce, and coriander.