Braised Duck Legs With Shallots And Parsnips

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1864
FAT
607%
CHOL
94%
SOD
38%

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Ingredients for 12 servings

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, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)

Special equipment: 2 (13- by 9- by 2-inch) baking pans

Garnish: fresh thyme sprigs

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