1. Sear the breasts in a skillet over medium-high heat, about three minutes per side. Set aside.

2. Pour the fat off the skillet and reduce the heat to medium. Add the vinegar and scrape up any bits sticking to the bottom of the pan. Stir in the honey and chicken stock.

3. Cut the duck into 1/2-inch strips, return to the pan with the sauce, and cook briefly until done, according to taste. Season with salt and pepper to taste, remove, and arrange on plates. Drizzle sauce on top.

1. Bring the vegetable stock to a simmer, and drop in the lentils.

2. Heat the oil in a skillet, and add the onion, garlic, and celery. Cook until golden, three to five minutes. Add the parsley and tomatoes, and cook eight to 10 minutes more.

3. After the lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, five to 10 more minutes. Season with salt and pepper to taste, and serve immediately.

1. Preheat the over to 350 degrees. Brush a four-cup ring mold or a nine-inch spring form pan with butter.

2. Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.

3. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for two minutes. The mixture should be thick. Set aside.

4. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (six to eight minutes). Both the egg-sugar mixture and chocolate-butter mixtures should have a similar consistency.

5. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.

6. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.

7. Serve with unsugared whipped cream.