Place duck legs in a roasting dish, prick all over with a sharp knife, season with salt and pepper, and roast in a 180°C oven for 90 minutes.
When cooked, remove from the oven, cover with foil and rest for 10 minutes. Meanwhile, prepare the lentils: fry smoked bacon lardons until
browning and the fat renders, then add chopped onions and chopped carrots, and continue frying until the onions are translucent. Add a cup
of chicken stock and washed green lentils, bring to a simmer, cover and cook gently for 20-30 minutes, until the lentils are cooked, but not
turning mushy, and most of the liquid had been absorbed. Stir in chopped parsley and serve in bowls with the duck legs on top.
(Curiously, my lentils lost most of their green colour, in this dish!)