Duck with lentils and red cabbage

Ingredients

• 3 small garlic cloves, peeled
• 1 1/2 tablespoon red wine vinegar
• 2 1/2 tablespoon extra virgin olive oil
• 120 g red cabbage, finely shredded
• 1/4 small red onion, thinly sliced
• 1/2 teaspoon caster sugar
• 1/2 teaspoon sea salt
• 1/3 cup (70 g) French-style lentils
• 1/4 cup flat-leaf parsley leaves, coarsely chopped
• 2 (about 200 g each) duck marylands
• 1 small leek, pale section only, coarsely chopped
• 1 small carrot, coarsely chopped
• 1/2 small brown onion, coarsely chopped
• 1 cup (250 ml) duck or chicken stock
• 8 dried juniper berries
• 2 fresh or dried bay leaves
• 8 black peppercorns
• 2 thyme sprigs
• 1 cup (250 ml) cabernet sauvignon wine