Braised Duck Legs With Shallots And Parsnips

Ingredients

12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)
2 lb shallots, peeled and, if very large, halved
4 lb parsnips, peeled and cut diagonally into 1-inc-thick slices (halve large slices lengthwise)
2 tablespoons minced garlic
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried, crumbled
2 Turkish bay leaves or 1 halved California bay leaf
2 1/2 teaspoons salt
1 3/4 teaspoons black pepper
1/4 teaspoon ground allspice
2 cups dry white wine
6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl-oz)

We Used Chef Fergus Henderson's Technique For Braising Duck Legs So The Skin Sides, Peeking Above The Liquid, Stay Crisp While The Meat Braises.

Gourmet Magazine

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