4 fresh large duck legs
1/2 lb shallots, peeled
1 lb parsnips, peel and cut in inch thick slices
1 tablespoons minced garlic
1/2 tablespoons chopped fresh thyme
1 small bay leaf
salt and black pepper to taste
pinch of ground allspice
1/2 cups dry white wine
12 to 18 oz chicken stock
Put rack in center of oven and preheat to 450 F. Trim fat and skin from sides of duck legs and leave a covering of skin on top of legs. Reserve fat. Score skin on legs in a crosshatch pattern (cut through fat but not into meat). Coarsely chop reserved duck fat and cook on medium heat until melted, remove from heat and discard solids and set aside.
Place vegetables, garlic, thyme, bay and half the salt and pepper in a roasting pan, drizzle with 1 tbsp of duck fat and toss to coat vegetables. Roast 20 to 30 minutes (turn every 5 minutes) until lightly browned.
Pat duck legs dry. Stir together allspice and the remaining salt and pepper, then rub onto the legs. Heat duck fat on medium high heat, sauté legs until well browned on all sides, the place on paper towels to drain.
Reduce oven temperature to 375F. Nestle the duck legs (skin side up) into the vegetables, add wine and enough stock so that most of each leg is submerged except for the skins. Braise uncovered, until duck is tender (about 90 minutes). Transfer duck and vegetables to a warmed platter, skim fat from pan juices and serve on the side.