Duck and Lentil Soup with Orange Zest - Great Easy Recipe

Ingredients

• 2 duck legs (or 1 confit duck leg + 1 breast for shortcut)
• Salt and pepper, to taste
• 1 tbsp olive oil (skip if using confit)
• 1 small onion, finely diced
• 2 celery stalks, chopped
• 1 carrot, peeled and diced
• 2 cloves garlic, minced
• 1 cup French green lentils (Puy lentils), rinsed
• 6 cups chicken or duck stock
• 1 bay leaf
• 2 sprigs thyme
• Zest of 1 orange
• 1 tbsp fresh parsley or tarragon, chopped
• Optional: ½ cup dry white wine for deglazing