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1
Trim excess fat from duck legs, reserving fat for the sauteed kale.
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2
In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
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3
Transfer legs to a plate, reserving wine and bouquet garni.
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4
In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot.
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5
Pat legs dry with paper towels and season with salt.
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6
Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off).
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7
Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
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8
Pour off all but about 2 tablespoons fat from kettle and saute vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes.
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9
Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender.
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10
Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered.
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11
Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
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12
Preheat oven to 400F.
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13
In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat.
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14
Add onion halves, cut sides down, and quarters, and bake 30 minutes.
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15
Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned.
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16
In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
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17
Transfer duck legs to a warm plate and keep warm, covered with foil.
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18
Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables.
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19
Let liquid stand until fat rises to top and skim and discard fat.
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20
Return liquid to kettle and simmer until reduced to about 2 cups.
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21
Add beurre manie, a little at a time, whisking, and boil 2 minutes.
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22
Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
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23
Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.
