Do the same on the other end, below the ribs. With a sharp knife make 2-3 slits in the skin and flesh of both legs on all sides. Stuff as much of the leek, scallion and proscuitto mix under the breast skin and into the slits as you can. Combine any excess with the remaining 1 cup of leeks with the parsnips and pear slices and stuff inside the cavity. Pour some champagne into the cavity and truss with butchers twine or secure with 1 or 2 bamboo skewers.
P lace the bird in a large roasting pan and pour the remainder of the champagne over the bird.
Rub olive oil over the skin and sprinkle salt, pepper and chopped parsley on top. C over and roast for about 1 hour. Remove cover, baste and return to the oven uncovered until the internal temperature registers 165 degrees F when a meat thermometer is inserted into the drumstick, touching the leg bone. S erve with the pan drippings and the leek and scallion mixture ladled over the meat. Inc. All rights reserved.