Preheat your oven to 220°C. Remove the confit duck legs from their packaging and place on a lined baking tray. Pop on the top shelf of your oven and roast until golden and crispy, 25-30 mins.

Meanwhile, halve, peel and thinly slice the red onion. Remove the top and bottom from the carrot (peeling is optional), halve lengthways, cut into long thin strips, then chop into small chunks . Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Chop the bacon rashers widthways into 1 cm wide strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Heat a splash of oil in a large saucepan over medium-high heat. Add the bacon, stir and cook until browned, 3-4 mins. Add the onion and carrot, stir and cook for another 4-5 mins before stirring in the garlic. Cook for 30 seconds.

Pour in the water (see ingredients for amount) and the stock pot. Bring to the boil, stir to dissolve the stock, then lower the heat. Simmer until the carrot is cooked through, another 5-6 mins. In the meantime, drain and rinse the lentils in a sieve.

When the carrot is cooked, stir in the lentils and bubble away until piping hot, 2 mins. Remove from the heat, season to taste with salt and pepper and add half the parsley.

Share the lentil stew between your bowls and place the crisp confit duck leg on top. Finish with a sprinkle of remaining parsley and tuck in! Enjoy!