Braised Duck Legs and Sautéed Duck Breast

(10) Course Main Dishes Total Time 3 1/4h

Ingredients in this Recipe

1 (1 inch) piece peeled ginger
1 (6 to 7 pound) Long Island (Pekin) duck, excess fat from body cavity discarded
1 leek, cut into 1 inch pieces
1 medium carrot
1 quart water
1 tablespoon plus 1 teaspoon grapeseed or vegetable oil, divided
1 teaspoon grated lemon zest
1/4 cup chopped parsley
2 large sweet onions (2 pounds total) such as Vidalia
2 pounds parsnips
3 garlic cloves, finely chopped
3 tablespoons fresh lemon juice

See Full Recipe at Epicurious