Braised Duck Legs with Shallots and Parsnips

Thanksgiving 2017 post #5: the main dish!  Oh mmmmmm, I can taste this just remembering it.  It is extremely good--10+ for sure!  If it weren't for the price of duck legs being on the high side, I'd make this on a regular basis.

Link to original recipe: https://www.epicurious.com/recipes/food/views/braised-duck-legs-with-shallots-and-parsnips-109109

Ingredients (1/4 of original recipe amounts):

3 duck legs
1/2 lb. shallots, peeled and, if very large, halved
1 lb. parsnips, peeled and cut diagonally into 1" thick slices
1/2 T. minced garlic
1/2 T. chopped fresh thyme
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
1/2 Turkish bay leaf
1/16 tsp. (pinch) ground allspice
1/2 c. dry white wine
1 1/2 to 2 c. homemade chicken stock

Ingredients:

1. Put oven racks in the upper and lower thirds of oven.  Heat to 450°F.

2. Trim fat and skin from the sides of the duck legs--leave a covering of skin on the top part of legs.  Reserve 2 T. of fat for cooking.  Chop the fat coarsely.

3. Score skin on the legs in a 1/2" crosshatch pattern (cut through the fat, not the meat).

4. Heat a 10" skillet over moderate heat and add chopped fat.  Cook, stirring occasionally, until fat has rendered all its liquid.  Remove from heat and discard remaining solids using a slotted spoon.

5. Place shallots, parsnips, and garlic in a 9" x 9" baking pan.  Sprinkle with thyme, half of the salt and pepper, and add the bay leaf piece to the mixture.

6. Add half of the rendered duck fat to the pan, reserving the rest in the skillet.  Toss/stir to coat vegetables, then roast in oven until vegetables are browned in patches (around 20-30 min. total), switching rack position halfway through (I started with top).

7. Meanwhile, pat the duck legs dry.  In a small bowl, combine allspice and remaining salt and pepper.  Rub mixture all over duck legs.

8. Heat remaining duck fat in skillet over moderate heat and add the duck legs, skin side down.  Sauté for around 3-5 min (until well browned), then turn legs over and sauté for additional 2 min.

9. Transfer duck legs (using tongs) to paper towels to drain.

10. Once vegetables have finished roasting, reduce oven temperature to 375°F.

11. Add the duck legs to the pan, nestling them in among the vegetables, skin side up.

12. Add wine and just enough stock to mostly submerge the legs--do not add enough to submerge the skins.

13. Transfer to oven to braise, uncovered, for 1 1/2 to 2 hours total, switching rack position halfway through (again, I started with the top).

14. Serve up and enjoy!