What you are going to do is pan fry the duck in its own fat. Only wonderful animals can fry themselves: duck, pig, bear, and whale. Mmm, that could one up the turducken... the Wheariguck™, a duck stuffed in a pig stuffed in a bear stuffed in a whale. Maybe next Thanksgiving.
Cut some of the excess fat from the duck parts into thin strips, and add to a deep dutch oven to start rendering the fat. Salt and pepper the duck, and place in the pot skin side down. Cook until the skin is nicely brown and there are a fair amount of dripping in the pot (about 15 minutes), then add some chopped parsnips, shallots, garlic, and fresh rosemary. Cover with a tight fitting lid, and steam everything on medium heat until done. You may want to take out the duck at the last few minutes and broil to crisp the skin back up. Garnish with italian parsley.
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