Instructions: Marinade the duck breast in the vinegar oil honey and seasoning while you cook the lentils.

In a large saucepan fry the onions and garlic gently in olive oil until translucent. Add the cooked lentils cloves bay leaf wine and seasoning and bring to the boil.

Place in an oven proof casserole dish and transfer to the simmering ovenfor about 30 to 40 minutes until the liquid is absorbed.

To cook the duck heat an aga griddle pan or heavy based frying pan on the boiling plate.

Add the duck marinade and when its really hot put the duck breasts in and cook for 3 minutes on the first side. Then turn over and cook for a further 5 to 10 minutes (timing depends on how large the breasts are and how pink you like them cooked).

Transfer the duck to the simmering ovenfor about 10 minutes before serving on a bed of the lentils.

aga roasted root vegetables go beautifully with this dish. A medley of red onions chunks of celeriac carrot turnip parsnip and potato turned in oil garlic salt pepper and herbs and roasted at the top of the roasting ovenwhile the lentils are cooking below.

Wild ducks spend less time waddling than farmyard ducks and as a result their legs tend to be small. The best way to serve wild duck is to use the breasts alone but you can create an ideal base for wonderful game soup by putting the rest of the carcass in water. Just bring to the boil and pop in the simmering ovenwith a couple of bay leaves an onion a carrot and a bunch of herbs and leave for at least three hours.

Serves 2

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