Roasted Pork And Duck With Lentils

2 tablespoon olive oil ¼ cup diced pancetta 1 clove garlic, minced 1 cup black beluga lentils, rinsed and drained 1 ¾ cup chicken stock Salt and freshly cracked black pepper ¼ cup cleaned, stemmed, and coarsely chopped lobster, trumpet, and/or shiitake mushrooms

Arugula Walnut Pesto:

3 cup fresh arugula ½ cup olive oil ¼ cup walnuts, toasted Salt and freshly cracked black pepper

Duck and Pork:

2 all-natural duck breasts 1 1 pound all-natural pork tenderloin, silver skin removed Salt and freshly cracked black pepper 1 shallot, finely chopped ½ cup dry sherry 1 cup beef stock 1 tablespoon cold butter Arugula leaves or microgreens