Duck Hams with French Lentils and Celery Root Rémoulade

This is a method for brining duck so it tastes like ham, and the resulting duck ham can be used any way a regular ham can be—to make duck-ham scrambled eggs, for instance, or in white bean soup. The duck is brine-cured for a few days, to transform it. I prefer to use Pekin (Long Island) duck legs for this dish, as they tend to be more tender and juicy than the larger moulard or Muscovy legs.

I am completely enamored of these duck hams, which taste like both duck and ham, and are per