1. Heat oven to 325F. Tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni, and set aside. Heat oil in a pot over medium-high heat. Season duck with salt and pepper. Add half the duck and brown, turning once, 12-14 minutes. Transfer duck to a plate and discard all but 1 tbsp. fat. Repeat with remaining duck and discard all but 3 tbsp. fat.
2. Reduce heat to medium and add garlic and onions. Cook until
caramelized, 12-15 minutes. Add stock and wine and cook for 2 minutes.
Return duck to pot with bouquet garni, allspice, rutabagas, and salt
and pepper, then bring to a boil. Transfer to oven and cook covered for 1
hour. Uncover and cook until liquid is reduced and rutabagas are
tender, 25-30 minutes. Using a slotted spoon, transfer duck and
rutabagas to a plate. Whisk together 1/3 cup cooking liquid and
cornstarch. Bring remaining liquid to a boil, whisk in cornstarch
mixture, and simmer until thickened, 2-3 minutes. Return duck and
rutabagas to pot and serve.
