This is from Gourmet Sept. 2008 (via epicurious) I remembered this
because it uses the entire duck.

Braised Duck Legs and Sautéed Duck Breast
GourmetÂ*|Â* September 2008
yield: Makes 4 servings
active time: 1 1/4 hr
total time: 3 1/4 hr

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-bon... more ۼ

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

preparation
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 salt, and 1/4 teaspoon
pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer,
uncovered, skimming occasionally, 1 hour. Strain stock through a fine-
mesh sieve into a large bowl, discarding solids. Skim off and discard
fat.
Preheat oven to 350°F with rack in middle.
Coarsely chop remaining onion. Peel parsnips and cut into 3-inch
batons (1/4 inch thick). Pat legs and wings dry and season with 1/2
teaspoon salt and 1/4 teaspoon pepper.
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. Transfer to a plate.
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. Add 2 cups duck stock (save remainder for another use) and
nestle legs and wings in vegetables. Bring to a boil. Cover pot and
braise in oven until meat is tender, about 1 hour. Let stand,
uncovered, at room temperature 1 hour while cooking breasts.
Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper
(total).
Heat remaining teaspoon oil in a large heavy skillet over medium-high
heat until it shimmers. Cook duck breasts, skin sides down, until well
browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-
rare. Transfer to a cutting board and let rest 10 minutes.
Mix together parsley and garlic. Slice breasts crosswise. Serve legs
and wings over parsnips and serve sliced breast on the side. Sprinkle
with parsley mixture.
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.

I realize you've probably already chosen but maybe this is for your
next big score!

Lynn in Fargo