Duck and lentil

Ingredients

• 1.8 kilogram whole duck
• 1.5 litre (6 cups) water
• 1 litre (4 cups) chicken stock
• 2 teaspoon olive oil
• 6 slice pancetta (90g), chopped finely
• 2 carrots (240g), diced into 1cm pieces
• 2 trimmed celery stalks (200g), diced into 1cm pieces
• 1 leek (350g), sliced thinly
• 2 teaspoon black mustard seeds
• 3/4 cup (150g) french green lentils

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