Prep time: About three and a half hours
Servings: Lots

Start with:

• 2lb. duck legs, still frozen

Roast in tinfoil at 400° for about 45 minutes.
Pick off meat and chop coarsely.

Break long bones in half. Place bones in stock pot along with:

• 2 gal. water
• 2 cups chicken broth or stock (optional)
• Several stalks of celery, with tops if available, whole
• Several carrots, with tops if available, whole
• Several large sprigs of rosemary (6″-8″)

Bring to a boil, and maintain a high simmer or low boil for a couple of hours.
Strain and discard solids. Replace liquid in pot, along with:

• Chopped duck meat
• Lentils (to taste – 3 cups-ish)
• 1 large onion, chopped
• Several stalks of celery, chopped
• 2 medium cans of crushed tomatoes
• Lots of salt

Return to a boil, reduce to a simmer, and simmer until lentils are done, about 18 minutes.