Roasted Duck Breast with French Lentils and Bacon


  • 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

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