Braised Duck Legs and Sautéed Duck Breast

Name: Braised Duck Legs and Sautéed Duck Breast
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