Honey-Basted Duck with Balsamic Lentils
Fall-off-the-bone tenderness and a Provençal sweetness are the hallmarks of this dish. Because duck has a thick layer of fat that melts as it cooks, drain the roasting pan a couple of times during cooking. Allow the herbs to penetrate the meat overnight for the best flavor--but the dish is still good if you don't have time to do so.
Recipe by Cooking Light December 2003