Preheat your oven to 200°C and line a baking tray with baking paper. Take the duck legs out of their packaging and discard any excess fat/jelly. Put the duck legs on the baking tray, skin side up. Roast on the middle shelf of your oven until the duck is crispy, 25-30 mins.

Meanwhile, halve, peel and thinly slice the onion. Trim the ends from the carrot (no need to peel), halve lengthways. Chop lengthways again into 1cm wide strips, then chop widthways into 1cm chunks. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, stir in the onion and carrot along with a pinch of salt and pepper. Reduce the heat to medium and fry until the onion is completely soft and golden and the carrot is starting to soften, 5-7 mins. Stir every 2 mins. Add the garlic, stir and cook for 1 minute more.

Pour in the water (see ingredient list for amount) and stir in the chicken stock powder. Bring to the boil, reduce the heat to medium and gently simmer, stirring occasionally, until the carrots are tender and the liquid has reduced by half, 8-10 mins. Add the lentils, bring to a simmer, and bubble away for 1-2 mins, then remove from the heat and stir in the soured cream.

Stir half the parsley into the creamy lentils. Taste and add salt and pepper if you feel it needs it.

Spoon the lentils into bowls, serve the duck on top with a sprinkling of remaining parsley. Enjoy!