1. Heat olive oil in a pan and braise onion and carrot covered for 3-4 minutes until tender.
  2. Spoon in lentils, parsley, tarragon, mustard and vinegar.
  3. Add some salt and freshly ground pepper and gently heat the lentil salad for 2-3 minutes.
  4. Stick 2 slices of smoked duck breast fillet into four tall glasses on both sides and spoon in the lentil salad in the middle.