Name: Braised Duck Legs with Shallots and Parsnips
Cook time: 1 3/4 hours
Total time: 7 1/2 hours
Yield: Makes 12 servings
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, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz); Garnish: fresh thyme sprigs; 2 (13- by 9- by 2-inch) baking pans

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Braised Duck Legs with Shallots and ParsnipsRichard Gerhard Jung

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 crisp while the meat braises.

Cooks' note:

Duck and vegetables can be browned and arranged in roasting pans (but not braised) 1 day ahead. Cool, uncovered, then chill, covered. Add wine and stock just before braising.

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