Breast of Trelough Duck

• 4 breasts of Trelough or Barbary ducks
• 75–125 ml/3–4 fl oz Sauternes</

To prepare the lentils, place them in a saucepan with cold water to cover, bring to the boil, then strain. Cover with fresh water, bring to the boil again and simmer until almost cooked (about 10 minutes, depending on the age of the lentils). Meanwhile, heat the butter in a large pan, add the shallots, lardons, thyme and bay leaves and cook until the shallots are softened but not coloured. Add