Braised Duck Legs with Shallots and Parsnips

(9) Course Main Dishes Total Time 7 1/2h

Ingredients in this Recipe

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

See Full Recipe at Epicurious