Cover the lentils with water and bring to simmer. Cook until al dente and season with salt and pepper.
Cook the whole endive in lemon water. Slice in half and sear both sides.
Sauté the vegetables and add to the lentils.
Cut the peaches in large dices and cook them with a tablespoon of sugar and the juice of one lemon.
Sear and cook the breasts on the scored skins until desired temperature.
Plate the duck on the lentils and alternate the rest of the garnish.
If available, top the duck with upland cress.
