Ingredients:  
    3 tame duck legs
    250 g Puy lentils or other kind of lentils
    2 twigs thyme
    1 bay leaf
    2 cloves of garlic
    4 shallots
    3,5 dl poultry bouillon
    2 spoons Worcestershire sauce
    3 spoons olive or sunflower oil
    2 spoons apple or pear molasses
    2 dl Gouden Carolus Christmas, bottle of 75 cl
    50 g oak leaf salad
    50 g frisée
    2 spoons finely cut leaf parsley
    pepper from the mill and salt to taste

Preparation:
Tear the oak leaf salad in even pieces, wash with the frisée and let it leak out in a strainer. Peel the shallots and cut them in pieces. Straw the duck legs salt powder. Heat the oil in a frying pan and sear the duck legs on all sides. Roast for a short time the shallot pieces. Lower the heat source and add the bouillon. Stew well-done during at least 1 hour on a low heat source, or longer. Reverse from time to time.

Boil down the stew fluid to some degree and 15 minutes before the end mix it with the beer, the apple syrup and the Worcestershire sauce and let it stew furthermore. Bring it on taste with pepper and salt. Take out the duck legs, let them cool down and cut in slices. Put in the meantime the lentils in a saucepan with bay leaf, stripped cloves of garlic and thyme.

Add water (or bouillon), so that they stand largely under and bring to the boil. Lower the heat source and let it become well-done in 45 minutes. Remove the bay leafs and twigs thyme, pour off and let it cool down. Place the drained lettuce on the dinner plates, distribute the cooled down lentils and the slices duck over the lentils and spoon the sauce over the slices duck. Garnish with finely cut leaf parsley. Serve out with ciabatta or stick bread, accompanied by a cooled glass Gouden Carolus Christmas, on cellar temperature.