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1
Preheat the oven to 350.
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2
Heat the oil in a large nonreactive ovenproof skillet.
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3
Season the duck legs with salt and pepper and add them to the pan, skin side down.
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4
Cook over moderately high heat until browned on 1 side, about 10 minutes.
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5
Turn and cook until browned, about 5 minutes longer.
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6
Transfer to a platter and pour off all but 2 tablespoons of the fat.
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7
Add the onion and cook until just soft, about 3 minutes.
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8
Return the duck to the skillet and add the wine, thyme and 1/2 cup of water.
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9
Cover and bring to a boil, then cook in the oven for about 1 1/2 hours, or until tender.
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10
Meanwhile, melt the butter in a 4-quart saucepan over moderately high heat.
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11
Add the carrots, celery, and leek and cook, stirring occasionally, until just soft, about 4 minutes.
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12
Stir in the lentils and 10 cups of water and bring to a boil.
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13
Reduce the heat to moderate, cover partially and cook until tender, about 30 minutes.
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14
Drain and season with salt.
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15
Transfer the duck to a plate, cover with foil and keep warm.
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16
Add the spinach, olives, and lemon juice to the skillet and cook for 6 minutes to blend the flavors.
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17
Stir in the lentils and season with salt and pepper.
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18
Spoon the lentil mixture into a large shallow bowl, arrange the duck on top and serve.
