Braised Duck Legs With Rutabagas

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6 sprigs flat-leaf parsley

6 sprigs thyme

2 fresh bay leaves

1 tbsp. extra-virgin olive oil

6 whole duck legs, each halved at the

joint and frenched

Kosher salt and freshly ground black

pepper, to taste

6 cloves garlic, finely chopped

2 small yellow onions, cut into wedges

3 cups Chicken Stock

3 cups riesling or gewürztraminer

2 tsp. whole allspice

4 lbs. rutabagas, peeled and cut

into 2" chunks

2 tbsp. cornstarch

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