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Smoked Duck Lentil and Orange Salad


2 mesquite smoked ducklings
Cold water
1 whole onion
2 stalks celery with leaves
1 large carrot
1 small hot red chile
2 cloves garlic, crushed
2 bay leaves
1/2 Tablespoon each: whole cumin and coriander seeds
1 pound green lentils
1 large leek, trimmed
1 cup marinated sun-dried tomato halves, diced
2 large sweet red peppers
1 small head ornamental kale
3 blood oranges, peeled, cut into half-moons
Sprigs of cilantro
Sprigs of fresh thyme
 Shavings of jicama
2 limes, halved
1 sweet onion, peeled, cut in paper thin rings
Coarse salt
Pure chile powder


Skin and carve the duck breasts and legs. Cover and reserve.
Break up the carcasses into a soup kettle. Cover with cold water. Bring to a boil over high heat. Skim. Lower heat, add the onion, celery, carrot, chile pod, garlic, bay leaves and seeds. Simmer for 1 hour. Strain and defat the stock. Cover the lentils and leek in a medium-size saucepan with 2"" stock. Bring to a boil. Lower heat and simmer 30 minutes, or until lentils are tender but not mushy. Stir in the tomatoes. Grill, peel, seed and core the sweet red peppers. Add 1 pepper, diced, and portion lentil mixture onto serving plates lined with kale.
Arrange sliced duck, oranges and sliced remaining grilled red pepper over the lentils.
Garnish with cilantro, thyme and jicama. Drizzle with lime juice and add a toss of onion rings sprinkled with salt and chile powder. Serve warm.
Yield: 6 servings