Name: Braised Duck Legs and Sautéed Duck Breast
Cook time: 1 1/4 hr
Total time: 3 1/4 hr
Yield: Makes 4 servings
Ingredients: 1 (6- to 7-pound) Long Island (Pekin) duck, excess fat from body cavity discarded; 1 leek, cut into 1-inch pieces; 2 large sweet onions (2 pounds total) such as Vidalia; 1 medium carrot; 1 quart water; 2 pounds parsnips; 1 tablespoon plus 1 teaspoon grapeseed or vegetable oil, divided; 1 (1-inch) piece peeled ginger; 1 teaspoon grated lemon zest; 3 tablespoons fresh lemon juice; 1/4 cup chopped parsley; 3 garlic cloves, finely chopped

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Photo by John Kernick

We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender; the breast is seared and sprinkled with minced parsley and garlic, so the dish really runs the gamut from deeply meaty to fresh and vibrant.

Cooks' notes:

•Stock can be made 1 day ahead and chilled (covered once cool). Fat will be easier to remove once cold and solidified.
•Legs and wings can be braised 1 day ahead and chilled.