Preheat your oven to 200°C. Remove the confit duck legs from their packaging. Place onto a baking tray, skin-side up, and drizzle with a little oil. Pop the chantenay carrots onto the tray. TIP: Use two baking trays if necessary. Place on the top shelf of your oven and roast until golden, 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a large saucepan over medium-high heat. Add the bacon lardons. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly. Stir-fry until golden, 4-5 mins. Add the onion and cook for another 4-5 mins before stirring in the garlic. Cook for 30 secs.

Pour in the water (see ingredients for amount) and the red wine jus paste. Bring to the boil, stir to combine, then lower the heat. Simmer until slightly thickened, 5-6 mins. Meanwhile, drain and rinse the lentils in a sieve.

When the stew has thickened, 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 lentils between your bowls and place the chantenay carrots and duck leg on top. Finish with a sprinkle of remaining parsley. Enjoy!