13 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)
  • Special equipment: 2 (13- by 9- by 2-inch) baking pans
  • Garnish: fresh thyme sprigs
Nutrition
1106
55% daily value
12 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

138% 90

Saturated

150% 30

Trans

- 0

Monounsaturated

- 42

Polyunsaturated

- 12

Carbs

14% 42

Carbs (net)

- 32

Fiber

41% 10

Sugars

- 14

Sugars, added

- 0

Protein

60% 30

Cholesterol

57% 172

Sodium

28% 674

Calcium

12% 124

Magnesium

24% 101

Potassium

28% 1334

Iron

42% 8

Zinc

40% 4

Phosphorus

68% 476

Vitamin A

13% 120

Vitamin C

45% 40

Thiamin (B1)

53% 1

Riboflavin (B2)

44% 1

Niacin (B3)

64% 10

Vitamin B6

67% 1

Folate equivalent (total)

40% 158

Folate (food)

- 158

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

11% 2

Vitamin E

26% 4

Vitamin K

42% 50
Comments
 
×