Braised Duck Legs with Rutabagas
Ingredients
- 6 sprigs flat-leaf parsley
- 6 sprigs thyme
- 2 fresh bay leaves
- 1 tbsp. extra-virgin olive oil
- 6 whole duck legs, each halved at the joint and frenched
- Kosher salt and freshly ground black pepper, to taste
- 6 cloves garlic, finely chopped
- 2 small yellow onions, cut into wedges
- 3 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock/">Chicken Stock</a>
- 3 cups riesling or gewürztraminer
- 2 tsp. allspice
- 4 lb. rutabagas, peeled and cut into 2" chunks
- 2 tbsp. cornstarch
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