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1
Cut the duck in quarters and remove the drumstick tips.
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2
Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter.
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3
Let sit at room temperature 45 minutes.
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4
Preheat the oven to 350 degrees.
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5
Transfer the duck to an ovenproof frying pan along with the chicken or other fat.
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6
Bring to a boil over medium-high heat, cover with foil and transfer to the oven.
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7
Bake 1 hour and 15 minutes.
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8
Set aside to cool.
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9
When cool enough to handle, lift the duck from the fat and remove and discard the skin.
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10
Cover with a wet towel until serving time.
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11
To reserve, store the duck in the cooking fat and refrigerate up to a week.
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12
To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan.
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13
Warm in a 325 degree oven for about 15 minutes.
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14
Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat.
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15
Saute the onions, stirring frequently, until just wilted (but not browned).
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16
Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper.
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17
Keep warm.
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18
The onions can be made a day in advance and refrigerated.
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19
Reheat before serving.
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20
To serve, spread a bed of lentils on each serving plate.
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21
Top with a piece of duck and smother with the warm onions.
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22
Serve immediately.
