Heat the oven to 350°F.

Clean the duck, removing and setting aside the breasts and legs. Keep the duck bones and wings to a separate side.

Prepare a stock with the bones, wings, onion, celery and carrots.

Add the tomato paste and a glass of red wine to the stock.

Place in the oven, and let brown for 20 minutes. Then add 2 liters of water and cook until the water is reduced. 

Put all the contents in a saucepan, reduce until the sauce is thick, and add the dark chocolate and the candied ginger infused with thyme and rosemary.

Roast the duck legs in the oven until cooked. When ready, debone and season with orange, pepper, thyme, salt and oil.

Place the duck breast on a chopping board skin side up.

Using a sharp knife score the skin in a diagonal direction being careful not to cut through to the meat.

Turn the duck breast around and score in the opposite direction.

Then, rub in your lime and orange zest, poached garlic, oil, juniper, salt, peppercorns and rosemary. Let marinate for 30 minutes at room temperature.

Next, brown the scored duck breast in a non-stick pan, and place it in the oven for 5 minutes, at 350°F degrees.

Remove the duck breast from the oven and let rest for a few minutes. Cut it to taste and add the sauce prepared above. 

Serve duck legs on Romaine lettuce heart with artisanal mayonnaise, alongside the duck breast.