Beef Free Apple & Sage Duck Stew
Duck is one of those proteins that feels special-occasion worthy but is genuinely simple to pull off at home, especially when you let a Dutch oven do most of the heavy lifting. This braised stew leans into fall flavors hard — tart Granny Smith apples, sweet potato, fresh sage, and a splash of pomegranate juice that gives the broth a subtle, jewel-toned depth you won't find in any standard weeknight pot. The duck legs get a proper sear first, building a golden crust and rendering out enough fat to make the whole kitchen smell incredible before the braise even begins. Carrots, celery, and sweet potato soak up the herby, lightly spiced liquid alongside the meat, so every bowl is a complete, satisfying meal. Ground turmeric and ginger add warmth without heat, and the apple cider vinegar keeps the broth bright rather than heavy. For anyone avoiding beef, duck is a genuinely exciting alternative — rich and deeply savory in a way that makes this stew feel every bit as hearty and comforting as any classic braise. A scatter of fresh parsley at the end lifts the whole dish and makes it look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!