Wine-Braised Duck With Lentils and Winter Vegetables Recipe

Ingredients

• 6 whole duck legs, about 3 pounds
• Salt and pepper
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 bay leaf
• 1 sprig thyme
• 1/2 teaspoon fennel seeds, crushed
• 6 allspice berries
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 4 cups/1 quart chicken broth
• 1/2 cup dry red wine
• 1 cup small lentils, preferably French du Puy or Italian Castelluccio, picked over and rinsed
• 2 whole cloves
• 1 small onion, peeled and halved
• 1 large sprig fresh thyme
• 1/2 pound carrots, peeled and cut into large chunks
• 1 pound celery root, peeled and cut into large chunks
• 1/2 pound parsnips, peeled and cut into large chunks
• 3 tablespoons unsalted butter
• 2 tablespoons chopped parsley
• 2 tablespoons snipped chives