Duck, dried cherries and lentils

Ingredients

2 Tbsp	Olive oil
3 tsp	Brown sugar
1	Salt & freshly ground pepper, to season
4	Duck breasts, 200g each (Main)
1	Onion, finely diced
½ cup	Red wine
1	Carrot, finely diced
1 cup	Chicken stock
2	Bay leaves
2 cloves	Garlic, crushed
¾ cup	Lentils (Main)
150 g	Dried cherries (Main)

Directions

1. Heat a grill until hot. Lay the duck on a tray and grill until the skin is crispy.
2. Heat the oven to 170C.
3. Slice the duck. Put into the dish and cover with the remaining ingredients.
4. Braise for 2 ½ hours then garnish with lemon and parsley.