Remove the legs and trim into drumsticks and thighs.
Remove the back bone and split the breasts and trim, however leave the breasts on the breast bone.
Reserve the trimmings and bones.
Chop the bones and neck and colour in a little hot oil.
Add 1 roughly chopped onion and carrot.
Next add 1 small bay leaf and a sprig of thyme, cover with cold water, bring to the boil and simmer for 45mins, skimming occasionally.
Pass through a fine sieve, bring to the boil again and reduce by half then whisk in a knob of butter and a dash of dark soy sauce, correct seasoning.
For the duck glaze:
Season the duck drumsticks and thighs and roast in a pre-heated oven at 180°C until well done, 30mins approx.
Reserve the drumsticks, however remove the skin and bone from the thighs and chop the meat, this can be added to the lentils just before serving.
Score the skin on the breasts season with salt and pan-fry skin side down until golden brown, turn and coat with the glaze, place in the same oven for 15mins approx until cooked medium, baste while cooking and rest for 5mins after cooking.
For the salsa:
Heat a dash of olive oil in a saucepan add the onion and chilli and soften without colour add the garlic and curry powder, next the sugar and cook until it starts to caramelize, add the vinegar and remove from the heat and add the lime juice and diced mango.
Add the rest of the olive oil and finish with the coriander, correct the seasoning.
For the lentils:
Heat the olive oil and butter in a pot add the onion and soften without colour.
Add the lentils and the water season lightly, bring to the boil and reduce to a simmer for 35 mins.
Next add the carrot and celery and continue to cook for a further 10 mins, until the lentils and vegetables are tender, the liquid should be totally absorbed, however, if not drain the excess.
Add the sprouts next and just soften lightly, correct the seasoning.
The leg meat can be added and warmed through before serving.