Anti Inflammatory Apple & Sage Duck Stew
Rich, slow-braised duck legs nestled in a fragrant broth of tart apple, sweet potato, and pomegranate juice — this is cold-weather comfort food that also happens to work hard for your body. Turmeric and ginger are the quiet heroes here, lending warm, earthy depth while delivering two of the most well-researched anti-inflammatory compounds you can cook with. Coconut oil replaces inflammatory seed oils for the sear, and bone broth forms the backbone of a liquid that's genuinely nourishing rather than just flavorful. The apple cider vinegar brightens everything and helps balance the richness of the duck, while fresh sage and thyme keep the whole pot smelling incredible as it braises low and slow. Sweet potato and carrots round out the bowl with fiber and color, so this is a full, satisfying meal without any grains or gut-irritating ingredients to worry about. The technique is straightforward — sear, sauté, braise, done — and the result is fall-off-the-bone duck in a glossy, deeply savory stew that tastes like it took far more effort than it did.
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Learn more →Ingredients
4 servings
- 4 duck legs (about 3 lb total)
- 1 tsp fine sea salt, divided
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, sliced ½-inch thick
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand)
- 8 fresh sage leaves
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the duck legs thoroughly dry with paper towels and season all over with 3/4 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the duck legs skin-side down and sear undisturbed for 6–8 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, until lightly browned. Transfer the duck legs to a plate and set aside. Pour off all but about 1 tbsp of the rendered duck fat from the pot.
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