½ duck (about 1.2kg)2 tbspduck fat 3carrots, finely chopped3celery stalks, finely chopped2onions, finely chopped2sage sprigs4fresh bay leaves1 tbspblack peppercorns170 gmsmall green lentils200 gmcanned snailsGarlic and parsley oil1 cup (firmly packed) flat-leaf parsley60 ml (¼ cup)extra-virgin olive oil3garlic cloves, coarsely choppedFinely grated rindof 1 lemon
Cut duck through the bone with a large knife or cleaver into 3cm pieces. Heat duck fat in a large saucepan over high heat, add duck pieces and turn often until golden (4-5 minutes). Transfer to a plate and set aside.
Add carrot, celery, onion, herbs and peppercorns to pan, reduce heat to medium, stir occasionally until just tender (6-7 minutes), return duck to pan and add 3 litres water. Bring to the boil, cover, reduce heat to low and simmer until duck is tender and falling from the bone (1½-2 hours). Add lentils to pan and stir to combine, then simmer, stirring occasionally, until lentils are tender (20-25 minutes). Season to taste, stir in snails and keep warm.
For garlic and parsley oil, purée parsley, oil and garlic in a blender or small food processor until combined, season to taste and stir in lemon rind.
Ladle soup into bowls, drizzle with garlic and parsley oil and serve hot.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.