1. Cut the carrot into half and finely chop one half. Blanch the chopped carrot and celeriac in a pan of boiling water for 1-2 minutes, drain, plunge into cold water, drain and set aside. 2. Preheat the oven to 220ºC/gas 7. 3. Sprinkle the duck breast with rock salt and freshly ground pepper over the duck breast and place in a roasting tray. Roast the duck for 7 minutes. Remove from the pan and leave to rest for 7 minutes. 4. Meanwhile, place the puy lentils into a pan with the stock, red wine, half carrot, onion and leek and season with salt and freshly ground pepper. Bring to the boil and simmer until the lentils are soft, adding more liquid if needed. 5. To finish the lentils remove the large pieces of vegetables. Add the black pudding, two tablespoons of meat glaze from the duck pan, blanched celeriac and carrot, sautéed shallot and chopped parsley. Heat through and place into a bowl. Slice the duck breast and put on top of the lentils and serve.