Braised Duck Legs and Sautéed Duck Breast

Braised Duck Legs and Sautéed Duck Breast
Photo by John Kernick

Ingredients

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

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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