Jacques's Skillet Duck with Parsnips and Shallots Recipe | Epicurious

Name: Jacques's Skillet Duck with Parsnips and Shallots Recipe | Epicurious
Ingredients: 1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces; 2 cups large whole shallots, peeled (about 10 ounces unpeeled); 2 heads garlic, cloves (about 30), separated but unpeeled; 2 sprigs fresh rosemary; 2 bay leaves; chopped fresh parsley, for garnish; Special equipment: A large sauté pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover; A large perforated spoon or skimmer; A large serving platter

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Jacques's Skillet Duck with Parsnips and Shallots - A delicious weeknight recipe featuring rich flavors, perfect for busy evenings.

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Ingredients

1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces
2 cups large whole shallots, peeled (about 10 ounces unpeeled)
2 heads garlic, cloves (about 30), separated but unpeeled
2 sprigs fresh rosemary
2 bay leaves
chopped fresh parsley, for garnish
Special equipment: A large sauté pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover
A large perforated spoon or skimmer
A large serving platter