Peel the carrots and cut into small cubes. Peel the onions and garlic and chop.
Peel the carrots and cut into small cubes. Peel the onions and garlic and chop.
In a skillet, heat the oil and brown the drumettes on medium heat (approximately a third of the package at a time). Once the drumettes are nice and brown, set aside on a plate.
Scrape the cooking juices from the skillet. Add the vegetables and braise over low heat.
Return the drumettes to the skillet and add the lentils and herbes de Provence.
Pour in the liter of water, adding no salt. Slowly bring to a boil, and then reduce heat.
Simmer covered for 1 hour. Add salt and pepper at the end of cooking.
Add pieces of smoked and sliced duck breast and serve piping hot.
