Duck And Lentil Casserole

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
617
FAT
18%
CHOL
0%
SOD
4%

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Ingredients for 6 servings

1 4- to 5-pound duckling, quartered

Freshly ground black pepper

2 tablespoons duck fat, chicken fat or cooking oil

1 medium green pepper, chopped

1 medium onion stuck with six whole cloves

1 teaspoon minced garlic

6 peppercorns

1 stalk celery

1 cup sliced mushrooms

2 cups lentils

Salt

1 cup chopped onion

1 tablespoon minced parsley

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