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Braised Duck Legs with Shallots and Parsnips
EPICURIOUS12Ingredients
8Hours
260Calories
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Ingredients
US|METRIC
12 SERVINGS
- 12 duck legs (fresh, 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 Tbsp. minced garlic
- 1 1/2 Tbsp. chopped fresh thyme (or 1 teaspoon dried, crumbled)
- 2 bay leaves (Turkish, or 1 halved California bay leaf)
- 2 1/2 tsp. salt
- 1 3/4 tsp. black pepper
- 1/4 tsp. 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)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium750mg31% |
| Potassium1030mg29% |
| Protein9g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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