Braised Duck Legs with Shallots and Parsnips

Braised Duck Legs with Shallots and Parsnips
Photo by Richard Gerhard Jung


  • 4 pounds parsnips
  • 2 Turkish bay leaves or 1 halved California bay leaf
  • 2 13- by 9- by 2-inch baking pans
  • 2 cups dry white wine
  • fresh thyme sprigs
  • 2 tablespoons minced garlic
  • 1 ½ tablespoons fresh thyme or 1 teaspoon dried
  • + 6 more ingredients
    • 2 ½ teaspoons salt
    • 8 cups chicken stock, homemade or store-bought
    • 1 ¾ teaspoons black pepper
    • ¼ teaspoon ground allspice
    • 12 fresh duck legs (7 to 11 lb depending on amount of fat on legs)
    • 2 pounds shallots

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting thro...

View full recipe at Epicurious


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