Smoked Duck Breasts with Lentil Salad

Peel the garlic and the onion. Finely chop garlic and cut onion into strips. Finely dice bacon. Cook together in hot oil until soft, add lentils and bay leaves and deglaze with a little stock. Bring to a simmer and cook, gradually pouring in remaining broth so that in the end almost all the liquid has absorbed, about 15 minutes. Remove from heat and let cool to lukewarm.

Remove the zest of an orange, then peel 1 1/2 oranges thoroughly and cut the flesh into thin slices. Distribute on 4 plates. Squeeze remaining orange half. Mix orange juice, zest and vinegar with the lentils. Rubse the parsley, pat dry and finely chop. Add parsley to the lentils and season with sea salt and pepper. Arrange over the oranges.