Braised Duck Legs with Shallots and Parsnips

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant dish of braised duck legs with shallots and parsnips offers a sophisticated take on a comforting classic. By rendering the duck fat to roast the root vegetables and carefully browning the skin before braising, you achieve a depth of flavour that is both savoury and satisfying. The natural sweetness of the parsnips and shallots provides a beautiful contrast to the rich, tender meat, while the use of dry white wine and fresh herbs keeps the sauce light and aromatic.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and nutritious vegetables without the need for thick, sugary glazes. It is an ideal choice for a healthy weekend lunch or a dinner party where you want to impress guests with minimal last-minute fuss. Serve the skimmed pan juices on the side to enjoy every drop of the delicious, herb-infused stock while keeping the meal balanced and wholesome.

Ingredients for Braised Duck Legs with Shallots and Parsnips

12 fresh duck legs (7 to 5.0kg depending on amount of fat on legs)
900g shallots, peeled and, if very large, halved
1.8kg 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 כפיות פלפל אנגלי טחון
475ml dry white wine
1450 to 1925ml chicken stock, homemade or store-bought (preferably not canned broth
48 to 1925ml )
Garnish: fresh thyme sprigs
2 (13- by 9- by 2-inch) baking pans

How to make Braised Duck Legs with Shallots and Parsnips

Put oven racks in upper and lower thirds of oven and preheat oven to 232°C.

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 120ml fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat.

Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon.

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

Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoons pepper in a small bowl and rub all over legs. 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. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.

Reduce oven temperature to 191°C.

Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not.

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

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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.