Pick duck meat off bones and remove skin, roughly shred and set aside.
Quarter whole tomatoes.
In large saucepan bring broth and saffron to a boil. Add pasta and cook according to package directions; drain and keep warm.
Remove from heat and stir in duck, lentils, mushrooms, tomatoes, roasted garlic puree, salt and pepper.
Place mixture in paella pan and bake for 20 minutes.
Before serving sprinkle with chopped fresh thyme.
*To make roasted garlic puree: Place ½ cup peeled garlic cloves on a piece of foil drizzle with olive oil, wrap and bake at 400° F for 30 minutes or until soft. Place cooked garlic on a cutting board and drag the side of a chef’s knife back and forth across the garlic until it forms a paste.
