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

4 thyme sprigs

1 bay leaf

2 duck breasts

3 bacon strips

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped parsley

Tools

paper towels

measuring cups

measuring spoons

spatula

chopping board

knife

small bowl

liquid measuring cup

rectangular baking pan

tongs

strainer

foil

June Oven

June Food Thermometer

June Roasting Rack

2 June Pans

plastic wrap