Braised Duck Legs with Shallots and Parsnips

Name: Braised Duck Legs with Shallots and Parsnips
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons black pepper; 1 liters chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz); 473 milliliters dry white wine; 12 fresh duck legs (7 to 11 lb depending on amount of fat on legs); 2 Tbsps chopped fresh thyme or 1 teaspoon dried, crumbled; 2 Tbsps minced garlic; 0 teaspoons ground allspice; 2 kilograms parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise); 3 teaspoons salt; 907 grams shallots, peeled and, if very large, halved; 1 sprig Garnish: fresh thyme; 2 Turkish bay leaves or 1 halved California bay leaf

You can never have too many main course recipes, so give Braised Duck Legs with Shallots and Parsnips a try. This gluten free, dairy free, and primal recipe serves 12. One portion of this dish contains about 53g of protein, 22g of fat, and a total of 622 calories. If you have parsnips, chicken stock, ground allspice, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Equipment you will use

Oven

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 through fat but not into meat.

Ingredients you will need

Duck Leg

Meat

Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted.

Ingredients you will need

Duck Fat

Equipment you will use

Frying Pan

Remove from heat and discard any solids with a slotted spoon.

Equipment you will use

Slotted Spoon

Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans.

Ingredients you will need

Bay Leaves

Parsnip

Shallot

Garlic

Pepper

Thyme

Salt

Equipment you will use

Baking Pan

Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.

Ingredients you will need

Vegetable

Duck Fat

Equipment you will use

Frying Pan

Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs.

Ingredients you will need

Duck Leg

Allspice

Pepper

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Heat fat remaining in skillet over moderately high heat until hot but not smoking, then sauté 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and sauté until undersides are browned, 2 minutes more.

Ingredients you will need

Duck Leg

Equipment you will use

Frying Pan

Tongs

Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of

Ingredients you will need

Duck Leg

Equipment you will use

Paper Towels

Tongs

in same manner, pouring off all but 2 tablespoons fat from skillet between batches.

Equipment you will use

Frying Pan

Reduce oven temperature to 375°F.

Equipment you will use

Oven

Divide duck legs between baking pans, nestling them, skin sides up, in vegetables.

Ingredients you will need

Vegetable

Duck Leg

Equipment you will use

Baking Pan

Add wine and just enough stock so that most of each leg is submerged but skins are not.

Ingredients you will need

Stock

Wine

Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total.

Ingredients you will need

Vegetable

Whole Duck

Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side.

Ingredients you will need

Salt And Pepper