Duck Breasts With Lentil Ragout, Glazed Turnips, Watercress & Rhubarb Salad

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2 cups Le Puy lentils

1 orange

1 slice of bacon

1 onion, peeled but root intact

1 carrot, peeled

1 rib of celery

1 cup red wine

4 cups chicken stock

Salt and freshly ground

pepper, to taste

2 tablespoons extra virgin olive oil

2 bunches baby turnips,

or 12 ounces small turnips cut into 3/4-inch pieces

2 bunches radishes, trimmed

1 bunch fresh thyme, leaves minced

1 tablespoon Banyuls or sherry vinegar

2 stalks of rhubarb, trimmed and cut into 1-inch pieces

For the salad

1 bunch watercress, hard stems removed

2 stalks of rhubarb, trimmed and very thinly sliced

1 bunch radishes, trimmed and very thinly sliced

6 Peking or Long Island duck breasts, about 6 ounces each; or 3 Muscovy duck breasts, about 14 ounces each

Orange-Bay Salt (see recipe in article link)

1 tablespoons extra virgin olive oil + 2 tablespoons

2 tablespoons unsalted butter

1 cup duck or chicken stock, reduced to 1/2 cup

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