1 small carrot, peeled and diced
1 handful chervil, leaves only, chopped
4 garlic cloves, unpeeled and crushed with the flat edge of a knife
1 garlic clove, unpeeled
1 shallot, finely chopped
4 thyme sprigs, leaves only
200g/7oz Puy lentils, rinsed
freshly ground black pepper
2 tbsp honey
40²µ/1Β½΄Η³ϊ sea salt
1kg/2lb 4oz goose or duck fat, melted
4 duck legs, preferably from corn-fed, free range Barbary ducks, each about 175g/6oz, including fat
1 bouquet garni made with 1 thyme sprig and 1 parsley sprig, tied together with kitchen string