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1
Pull as much fat as possible off the duck and reserve.
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2
Place the duck in a saucepan with the peppercorns, the onion stuck with cloves, celery and about one-half teaspoon salt.
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3
Cover with cold water, bring to a boil and simmer for about one and a half hours, until the duck is cooked through.
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4
Skim the surface from time to time, especially in the beginning.
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5
Remove the duck from the broth and set aside.
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6
Strain the broth.
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7
You should have four to five cups.
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8
Add water if necessary to bring the quantity of broth to five cups.
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9
Taste and season it with additional salt if necessary.
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10
Chop the reserved duck fat.
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11
If you have less than two tablespoons, add additional duck fat or chicken fat or oil.
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12
Melt the fat in a heavy casserole and saute the onion and green pepper in the fat until soft but not brown.
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13
Add the mushrooms and saute a few minutes longer.
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14
Stir in the garlic and season with salt and pepper.
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15
Remove from heat.
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16
Remove the skin from the duck and reserve it.
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17
Remove the skin and as much fat as possible from the duck and reserve it for another use if you wish; you will not need it in this recipe.
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18
Dice the duck meat and add it to the vegetables in the casserole.
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19
Rinse the lentils and add them to the casserole along with the five cups of stock.
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20
Bring to a boil, reduce heat, cover and simmer until the lentils are tender, 45 minutes to one hour.
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21
While the lentils are cooking, cut the duck skin in thin strips and saute it in a skillet until it is crispy and brown.
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22
Before serving the casserole, scatter the fried duck skin pieces over the top and dust it with parsley.
