Marinate the duck legs overnight in half the red wine, carrots, onion, celery, garlic cloves, bay leaf and thyme.
Remove the duck legs from the marinade and seal on both sides in a pan until golden brown.
Place sealed duck legs into a braising dish and cover with the marinade, parsley, stock and remaining wine and cover.
Place into the oven for 2 hours on 170C. Remove the legs from the braising pan, strain the liquid and reserve.
Place the liquid into a pan, add the sliced mushrooms and reduce by half, add a knob of butter, adjust the seasoning, add the legs back to the sauce, add chopped parsley and serve with creamy mashed potatoes.