Braised Duck Legs and Sautéed Duck Breast

Braised Duck Legs and Sautéed Duck Breast
Photo by John Kernick

Ingredients

  • ¼ cup parsley
  • 1 quart water
  • 1 leek
  • 2 large sweet onions
  • 3 tablespoons fresh lemon juice
  • 4 teaspoons grapeseed or vegetable oil
  • 1 medium carrot
  • + 5 more ingredients
    • 1 (1-inch) piece ginger
    • 2 pounds parsnips
    • 1 teaspoon grated lemon zest
    • 1 (6- to 7-pound) Long Island (Pekin) duck
    • 3 cloves garlic

Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag. Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon sa...

View full recipe at Epicurious

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