• 2 small, top quality ducklings

For the Stuffing

• 2 onions, finely chopped
• 100 g (4 oz) mushrooms, finely chopped finely grated zest and juice of 1 orange
• salt and pepper
• 1 tsp fresh thyme, chopped
• 1 tsp fresh basil, chopped
• 1 egg
• 100 g (4 oz) fresh brown breadcrumbs

For the Sauce

• 225 g (8 oz) mixed coloured lentils, soaked overnight
• 25 g (1 oz) clarified butter
• 1 rasher bacon, chopped
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 300 ml (½ pt) good jellied duck or chicken stock
• 150 ml (¼ pt) (double) cream

Preheat the oven to 190°C/375°F/Gas Mark 5. Remove the legs and breast flesh from the duck. Remove the bones from the legs and beat out flat. Only the legs are to be stuffed.

Make the stuffing by cooking the onions, mushrooms, orange zest and juice, seasoning and herbs together in a covered saucepan until completely soft. Add the egg and breadcrumbs to bind. Stuff the legs then tie them up. Roast the legs slowly for approximately 40 minutes, to cook right through. Keep the breasts separate and roast in a hotter oven at 220°C/425°F/Gas Mark 7 until ‘pink’, about 15 minutes. Do this just before serving.

To make the sauce, thoroughly rinse the lentils. In a pan, melt the clarified butter and colour the bacon with the onion and garlic, add the stock and the lentils and cook for 15—20 minutes. Finish by stirring in the double cream.

Arrange the sliced pink duck breasts on top of the lentil sauce, along with the whole legs.