Duck with Red Wine, Prunes and Lentils Recipe

Ingredients

• 200 ml hot strong black tea
• 150 gm pitted prunes
• 8 duck Marylands
• 1 each onion, carrot and celery stalk, diced
• 2 garlic cloves, finely chopped
• 500 ml full-bodied red wine
• 400 ml veal stock
• 3 thyme sprigs
• 2 fresh bay leaves
• 1 cinnamon quill
• 400 gm small green French-style lentils
• Fines herbes vinaigrette
• 2 tsp each finely chopped flat-leaf parsley, chervil, tarragon and thyme
• 70 ml extra-virgin olive oil
• 30 ml aged red wine vinegar, or to taste