Roasted Duck Breast with French Lentils and Bacon

Ingredients

  • 1 cup finely diced carrot

  • ½ cup diced shallots

  • ½ cup finely diced celery

  • 2 teaspoons extra-virgin olive oil

  • ¼ teaspoon salt

  • 1 cup French green lentils

  • cups chicken broth

Tools

  • tongs

  • strainer

  • paper towels

  • measuring cups

  • measuring spoons

  • spatula

  • chopping board

  • knife

  • small bowl

  • liquid measuring cup

  • rectangular baking pan

  • foil

  • 2 June Pans

  • June Food Thermometer

  • June Roasting Rack

  • plastic wrap

  • June Oven