Melt 3 tablespoons of the duck fat (or 1 tbsp of unsalted butter) in a large saucepan over medium heat and add the fresh sage leaves, bay leaves and the peeled whole garlic clove.

Stir and gently fry all the ingredients for 2 minutes. Slice the duck gizzards in half and add them to the pan as well.

Stir the ingredients again and bake the gizzards for about 5 to 6 minutes. Stir regularly. Then pour in the chicken stock. Season with a pinch of pepper and salt.

Bring the gizzards and the chicken stock to a good boil. Put a lid on the pan and bring the gizzard soup to a good boil. Cook it for about 5 minutes. Then add the canned drained lentils.

Also add half of the strong mustard.

Stir all the ingredients well and cook the lentil and gizzard soup for another 5 minutes. Then remove the cooked fresh sage leaves and the bay leaves. Add the freshly chopped parsley to the soup.

Check the seasoning of the lentil and gizzard soup and add extra pepper, mustard or salt to taste if necessary. Scoop the lentil and gizzard soup into large bowls and serve piping hot.