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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

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