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1
Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock.
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2
Remove any bones from breasts, leaving skin on.
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3
Chill legs, wings, and breasts in a sealable bag.
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4
Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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5
Bring to a boil, skimming foam.
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6
Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour.
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7
Strain stock through a fine-mesh sieve into a large bowl, discarding solids.
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8
Skim off and discard fat.
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9
Preheat oven to 350F with rack in middle.
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10
Coarsely chop remaining onion.
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11
Peel parsnips and cut into 3-inch batons (1/4 inch thick).
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12
Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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13
Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes.
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14
Transfer to a plate.
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15
Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes.
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16
Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables.
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17
Bring to a boil.
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18
Cover pot and braise in oven until meat is tender, about 1 hour.
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19
Let stand, uncovered, at room temperature 1 hour while cooking breasts.
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20
Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
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21
Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers.
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22
Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes.
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23
Turn and cook about 6 minutes for medium-rare.
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24
Transfer to a cutting board and let rest 10 minutes.
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25
Mix together parsley and garlic.
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26
Slice breasts crosswise.
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27
Serve legs and wings over parsnips and serve sliced breast on the side.
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28
Sprinkle with parsley mixture.
