Rinse the duck legs, pat dry and pierce the skin evenly with a roulade needle (then the fat it contains will come out better when roasting).
Rub with a little salt and pepper and sear on all sides in a pan until desired browning. Collect the fat, use it to baste the drumsticks and some of it to toast the bread as well as the greens. Drain the pineapple, reserving the juice. Clean greens, peel if necessary, and dice finely.
Brown in a pan with a little duck fat. Briefly sauté this with the lentils, then add the pineapple, thyme and a clove of garlic. Now season with a little salt, pepper and the pineapple juice and place in an ovenproof casserole dish.
Put the duck legs on the bed of lentils and pour some duck fat over them. Place the dish in the oven for approx. 40 – 45 min. at 180ºC and convection oven (gas oven level 3, electric oven 200°C). Finely dice the bread, as well as the onion and the remaining garlic.
Fry in a little duck fat until lightly crisp and golden brown, then set aside for now. 10 minutes before the end of the cooking time, brush the legs with the honey and finish cooking. Then arrange the legs with the lentil vegetables and add the bread mixture, now you can serve. As a side dish, potato dumplings fit perfectly.
