Tuscan lentil, duck and silverbeet in Chianti

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon butter
• 6 plump duck legs, trimmed of excess fat
• 150 millilitres Chianti (or use a dry red wine of your choice)
• 1 onion, cut into 1cm dice
• 1 stick celery, diced
• 1 large carrot, peeled and diced
• 400 grams tin chopped tomatoes
• 1 cup lentils (puy or castelluccio)
• 200 grams silverbeet, chopped
• 1/2 cup basil leaves, thinly sliced
• 1/2 cup parsley leaves, thinly sliced
• 2 tablespoons extra virgin olive oil