Breakfast
Cold cereal with milk
A banana

Lunch
Tuna melt

Dinner
Duck soup
Garlic bread

Recipes:

DUCK SOUP
About 8 c. duck stock, seasoned, with meat from bones
2 Tbs. vegetable oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2 cloves garlic, minced
2 medium potatoes, peeled and cut into 1-inch pieces
2 handfuls fresh green beans, trimmed, cut into 2-inch pieces
1/2 c. quartered mushrooms
1/4 c. uncooked lentils
a few tsp. Worcestershire sauce
a dash of red wine vinegar
salt and freshly ground black pepper, to taste

Begin heating the stock in a stockpot.
In a separate pan, saute onion in vegetable oil. Add celery, carrots, garlic, potatoes, and green beans in that order, as you finish cutting them up. Saute until onions are translucent.
Transfer vegetables into warmed stock. Add mushrooms, lentils, Worcestershire sauce, and vinegar. Bring to a boil, then reduce heat and simmer until vegetables and lentils are tender. Season to taste and serve.