Braised Duck Legs with Shallots and Parsnips

Ingredients

• 12 duck legs fresh, 7 to 11 lb depending on amount of fat on legs
• 2 pounds shallots peeled and, if very large, halved
• 4 pounds 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 bay leaves Turkish, 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
• 8 cups chicken stock homemade or store-bought, preferably not canned broth; 48 to 64 fl oz
• thyme sprigs Garnish: fresh, optional

Nutrition

• Calories : 260 calories
• Carbohydrate : 49 grams
• Cholesterol : 5 milligrams
• Fat : 1.5 grams
• Fiber : 8 grams
• Protein : 9 grams
• Sodium : 750 milligrams
• Sugar : 11 grams