First, become a duck butcher, or ask your local butcher to cut off the legs, wings, and breasts from the duck. Cut up carcass and cut the wing tips off from the wings. The carcass and wing tips will be used for the duck stock. Remove any bones from the duck breasts, leaving the skin on. Chill the legs, wings, and breasts in a sealable bag. Use the breasts for another dish. We used it for seared duck breasts with cherries and a port sauce (another recipe). Now, let’s get back to the turducken lasagna.
Cut and wash the leek. Then put the leek in a stock pot (about a 6-8 quart-sized one) with the cut up duck carcass, the wing tips, the chopped onion, the carrot, the water, the salt and pepper. Bring to a boil. Reduce heat and gently simmer, uncovered, skimming foam occasionally, about 1 hour. Skim off and discard fat and strain stock through a fine-mesh sieve into a large bowl. That’s the duck stock to use for the braising of the duck legs. I know. It’s a lot of work. But, someone has to do this; unless, you’d rather go to a restaurant, but then you won’t have a story to tell your friends about how you made “fresh duck stock” from scratch. Okay, let’s get back on track here...
In the mean time, while all of that is going on....preheat oven to 350°F with a rack in the middle.
Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Remove legs and wings from the fridge and pat them dry. Season them with salt and pepper.
Heat 1 tablespoon of oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, add duck legs and wings and brown them, turning over once, about 6 to 8 minutes. Transfer to a plate.
In that pot, add the onions, parsnips, lemon juice, the salt and pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, about 6 to 8 minutes. Add 2 cups of the freshly made duck stock (save remainder for another use) and nestle in the duck legs and wings into the vegetable mixture. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Remove and let stand, uncovered, at room temperature for 1 hour. The “duck” part of the “turducken” is now done….There are other components to the dish. Yes, there are. Here we go:
To make the turkey legs and chicken thighs:
· 2 whole turkey legs
· 4 chicken thighs (or 5 or 6 – whatever is available)
· Dash of salt and pepper – about 1/8 of a tsp total
· 2 tablespoons of chopped fresh thyme
· ¼ cup plus 2 tablespoons olive oil
· 4 cups chicken stock (home-made, of course, or use any “leftover” duck stock to make a total of 4 cups chicken/duck stock)
· 3 tablespoons packed light brown sugar
· One 3 inch piece of ginger
· ½ cup soy sauce, preferably Tamari
· 12 ounces of baby portabella mushrooms, stemmed and cleaned
· 6 ounces of shitake mushrooms, also stemmed and cleaned
· 2 Tablespoons of black truffle butter – (Or regular unsalted butter with a dollop of truffle oil…well…no)
· ½ cup olive oil
· 4-5 cloves of garlic, chopped
· 2 sprigs of rosemary
· 1 tablespoon of fresh thyme
· 1 tablespoon of freshly shredded sage
· 2 tablespoons of fresh parsley
· Salt and pepper – about 1/8 teaspoon in total (I measure dashes and pinches)…
· 4 Tablespoons butter
· 4 Tablespoons arrowroot (I prefer arrowroot versus any flour product – better on the digestive system, I’m told)
· 1 cup milk
· 1 cup heavy cream
· Salt and white pepper—a dash, or pinch, or 1/8 tsp
Preheat oven to 350 degrees.