Crispy duck breasts with orange and red wine sauce - Matawhero

Ingredients

• 3-4 bay leaves
• 1 cup green puy lentils
• 200 g baby rainbow carrots
• 8 brown flat mushrooms (wiped clean)
• 2 tbsp olive oil
• 500 g duck breast or duck legs
• 3 oranges (juice and zest )
• 1/2 cup Matawhero Malbec
• 1 tsp smoked sweet paprika
• 1 tbsp maple syrup
• 2 cinnamon quills
• To serve, fresh herbs like mint, dill, chervil or parsley