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1
Put oven racks in upper and lower thirds of oven and preheat oven to 450F.
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2
Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin).
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3
Reserve 1/2 cup fat (for cooking).
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4
Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat.
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5
Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted.
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6
Remove from heat and discard any solids with a slotted spoon.
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7
Divide shallots, parsnips, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans.
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8
Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables.
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9
Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.
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10
Pat duck legs dry.
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11
Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs.
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12
Heat fat remaining in skillet over moderately high heat until hot but not smoking, then saute 4 duck legs, skin sides down, until well browned, 3 to 5 minutes.
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13
Turn legs over with tongs and saute until undersides are browned, 2 minutes more.
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14
Transfer with tongs to paper towels to drain.
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15
Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.
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16
Reduce oven temperature to 375F.
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17
Divide duck legs between baking pans, nestling them, skin sides up, in vegetables.
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18
Add wine and just enough stock so that most of each leg is submerged but skins are not.
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19
Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total.
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20
Transfer vegetables and duck with a slotted spoon to a platter.
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21
Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side.
