HOT SOUP: If you enjoy cooking with duck, this will be a welcome addition to your collection of soup recipes.

LENTIL WITH DUCK SOUP:

2 tbsp. butter + 2 tbsp. olive oil

1 each leek, carrot & celery,  sliced                                        

                              

1 cup lentil, washed and drained

duck broth:

    ½ of a fresh duck                                                        

    1 each leek, carrot & celery, halved

    1 bay leaf                                       

    ½ cup dry white wine

    4 to 5 cups chicken stock                           

    salt and pepper

Begin making the broth the day before serving the soup. Cut out breast meat from the duck, separating the skin from the meat, then wrap both separately with plastic wrap and refrigerate. Put the rest of the duck carcass into a saucepan with the broth ingredients. Bring to a boil and simmer for 2 ½ to 3 hours. Strain broth, cool and chill it overnight.

The next day, remove all fat from the surface of the liquid and reheat the broth. Keep hot.

Heat butter and oil in a large saucepan and cook the leeks for 2 minutes. Add carrot and celery and cook 2 minutes more. Stir in the drained lentils, and pour in the hot broth. Bring to a boil, then reduce heat and simmer mixture for 20 minutes. Add reserved duck breast and simmer for 15-20 minutes, or until breast meat is cooked. Taste and adjust seasoning. Keep hot.

Meanwhile, remove most of the fat from the duck skin and cut the skin into strips. Fry duck strips gently in hot oil for about 4 minutes or until crisp and golden brown. Drain on paper towers.

Take out duck breast, cool until it is not too hot to handle, then cut meat into dice. Divide duck meat between heated serving bowls and ladle soup in to serve, sprinkled with crisp skin