Braised Duck Legs with Shallots and Parsnips

420 mins (prep 60)
14 ingredients
makes 12 servings
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.

Categories:  winter , christmas , french ,
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  • 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
  • 6 to 8 cups chicken stock, homemade or store-bought (preferably not canned broth; 48 to 64 fl oz)
  • special equipment: 2 (13- by 9- by 2-inch) baking pans
  • garnish: fresh thyme sprigs


Serving Size (390.26 g)
Servings 12
Amount per Serving
Calories 272.77 Calories from Fat 17.91
% Daily Value *
Total Fat 1.99g 36.79%
Saturated Fat 0.48g 29.02%
Trans Fat 0.0g %
Cholesterol 3.6mg 14.4%
Sodium 683.96mg 341.98%
Total Carbohydrate 49.2g 196.8%
Dietary Fiber 10.01 g 480.47%
Sugars 15.54 g %
Protein 6.88g 165.17%
Vitamin A 10.56IU% Vitamin C 31.99mg%
Calcium 92.64mg% Iron 2.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh, minced garlic, chopped fresh thyme, dried, or, turkish bay leaves, or, halved, ground allspice, special equipment, garnish fresh thyme sprigs