Duck Sausages with Braised Lentils

Name: Duck Sausages with Braised Lentils
Cuisine: Swiss
Ingredients: 500 g (18 oz) duck flesh, skinned; 1 breast of smoked duck; 100 g (4 oz) smoked bacon, rind removed; 100 g (4 oz) shallots, peeled and finely chopped; 5 ml (1 teaspoon) chopped mixed herbs (parsley, thyme etc); 5 ml (1 teaspoon) chopped mixed herbs (parsley, thyme etc); 5 ml (1 teaspoon) chopped mixed herbs (parsley, thyme etc); salt and freshly ground pepper; salt and freshly ground pepper; freshly grated nutmeg; 1 egg, beaten; 10 tiny sprigs rosemary; 200 g (7 oz) caul fat, cut into 8 pieces; 1 litre (1¾ pints) Brown Poultry Stock, made with duck bones and trimmings; 1 litre (1¾ pints) Brown Poultry Stock, made with duck bones and trimmings; 1 litre (1¾ pints) Brown Poultry Stock, made with duck bones and trimmings; 250 g (9 oz) brown lentils; 15 ml (1 tablespoon) olive oil; 100 g (4 oz) each of potatoes and onions, peeled and finely diced; 100 g (4 oz) each of potatoes and onions, peeled and finely diced; 40 g (1 ½ oz) each of carrots and leeks, prepared and finely diced; 40 g (1 ½ oz) each of carrots and leeks, prepared and finely diced; 40 g (1 ½ oz) tomato concassée; 600 ml (1 pint) Brown Veal Stock; 1 small garlic clove, peeled and lightly crushed; 10 ml (2 teaspoons) wine vinegar