Soak the lentils (le puy green are best).

Sweat down diced onion and celery with a carrot, Morteau sausage and Ventreche bacon. Add a bay leaf or two and then de-glaze with sherry vinegar.

Add the lentils and 3/4 cover with chicken stock.

Cook for 30 minutes on a low heat.

Allow to cool. Season and chill.

For the duck. Buy legs (large ones) and salt them generously for 24 hours. 8% salt to duck.

After you have finished salting, rinse and submerge in duck fat.

Place the pan in an oven at 160°C for 1.5 hours and allow to cool in the oven.

Once cooled, chill. These will keep for up to a month happily.

Reheat with the lentils and serve with plentiful Dijon mustard and some French beans.

Yum, happy cooking

Adam x