- A duck weighing about 3 1/3 pounds (1.5 k)
- Prosciutto fat
- Olive oil
- A small clove of garlic, crushed
- A small onion, sliced
- Bay leaf
- Parsley
- Celery
- Carrots
- Pepper
- 1/2 cup dry white wine.
- Sufficient lentils to make a side dish
Clean the duck if need be, removing the head and neck, feet, wing tips, and the buttons (for want of a better term) that are where the body is attached to the tail. Flame it and to remove the stray pinfeather, wash it, dry it, and slip half a bay leaf into the cavity, together with a pinch of salt.
Heat some oil in a pot and sauté a mixture of minced prosciutto fat (I'd figure an ounce) with the garlic and the onion, together with a bay leaf, the parsley, a stick of celery and a piece of carrot. When the onion becomes translucent, add the duck. Brown it on all sides and sprinkle the wine over it; as soon as the wine has evaporated add boiling water to cover (barely); cover the pot and simmer the duck for an hour over a low flame.
In the meantime set your lentils to boil with a couple of cloves of garlic, a stick of celery, and a pinch of salt. When they are done drain them, transfer them to a serving dish, and keep them warm. Chop the duck and serve it with the lentils, which you will want to season with some of the drippings from the duck. Degrease the remaining drippings and use them to season pasta or rice.