Duck Soup

• 1 duck carcass
• 1 14 oz. can tomatoes, chopped
• 3 ribs celery
• 1 yellow onion
• 2 cloves garlic, minced
• 1 cup lentils
• 2 tsp. herbes de Provence
• 1 Tbsp. fresh rosemary, minced
• 1 bay leaf
• 0.5 tsp. kosher salt
• 0.5 tsp. fresh black pepper

Boil the duck carcass in about 1 gallon of water for 1.5 hours.

Remove the carcass by draining the broth through a colander into a large bowl, catching the bones and meat in the colander.

Let things cool for a bit, then remove the meat from the bones, save the meat in a bowl in the fridge, and compost the bones.

Place the broth back in the pot.

Chop the vegetables and add them to the broth with the lentils, herbs, and spices.

While the lentils and vegetables are cooking on low heat, chop the pieces of duckmeat, and return them to the soup.

Simmer for about an hour, stirring occasionally. Don't overcook it or the lentils'll be mush.

Garnish with some chopped fresh herbs, such as parsley or chives, and serve with some nice crusty bread.