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This is actually the easiest part but it takes a while so start early.
If you buy dried lentils like I did you will need to soak them over night. Once this is done strain them well. Once they are strained get your miripoix (This is the fancy French word for chopped onion, carrot, celery and leak) and garlic and saute over medium heat in a pot.
After about 5 minutes put your lentils in and then just cover with the duck stock you have made. Increase the temperature Bring all of that up to a simmer. Once it is simmering lower the heat to medium low.
The lentils will give off their starch thickening the broth naturally as it evaporates, just like some beans. This is why lentils make such good soup. Truth is we are making a lentil soup just reducing more of the liquid off. Ok, so you are going to cook the lentils for an hour. Over this time they are going to lose their liquid. When it looks to be getting low ladle in another scoop of duck stock. Stir sparingly as you will break the lentil up if you are too aggressive. When you are coming up on the hour you want the liquid to be below the layer of lentils and for it to be fairly thick. Salt and pepper to taste and plate.
To plate put a scoop of lentils down just off center. Place the sliced duck breast in the center half on the lentil and half off. Then spoon the apple and root veritable s to the side. Now Eat!
excellent winter meal.
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