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-inch-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,

We Used Chef Fergus Henderson's Technique For Braising Duck Legs So The Skin Sides, Peeking Above The Liquid Like 'alligators In A Swamp,' Stay...

Epicurious

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