2 to 3 tablespoons olive oil
1 pound brown or green lentils, rinsed
3 cloves garlic, peeled
3 bay leaves, fresh or dried
4 cups water
Kosher salt and freshly cracked black pepper
12 cipollini or pearl onions, stemmed and peeled
1/4 cup duck fat
1/4 to 1/2 cup champagne vinegar, if desired
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