South Winds - Lentil and Duck Casserole

The 12 MPH winds from the south are bring a mixed bag of clouds and showers to the beach today. In between the clouds there is still a lot
of sun and the air is warm. The tide is up most
of the day, so swimming in the mid 70's water
is excellent.


LENTIL DUCK CASSEROLE

Lentils, quick cooking - 2 cups
Bacon strips - 4
Roasted duck
Onion.- minced
Kosher salt
Black pepper - fresh ground
Dry Vermouth - 1 cup
Butter - 3 TBL
Parsley - 2 TBL
Thyme


Use a large sauce pan and boil the lentils, then let them simmer until just tender, but not mushy.
Place a layer of lentils in the bottom of a buttered casserole. Add now a layer of shredded and sliced duck.
Now a layer of minced onions and parsley which have been sautéed together lightly in butter.
Add another later of lentils.
Mix the lentil juices from the sauce pan with the vermouth and thyme and pour this over the casserole.
Add a covering of browned bacon strips and bake covered in a preheated oven at 350 for about an hour.