Capsaicin Free Apple & Sage Duck Stew
Rich, slow-braised duck with sweet apple and earthy sage is the kind of stew that makes a kitchen smell absolutely incredible — and this version delivers serious depth without a single chili, pepper, or spice that brings the heat. For anyone managing capsaicin sensitivity, finding a hearty, satisfying braise that doesn't rely on black pepper or hot spices can feel like a real challenge, but this recipe leans into warming flavors from turmeric, ginger, and fresh herbs instead. The duck legs are seared until the skin turns deep golden brown, then nestled into a braising liquid built from pomegranate juice, apple cider vinegar, and bone broth — a combination that's tangy, savory, and subtly sweet all at once. Carrots, sweet potato, and tart Granny Smith apples go in to soak up all that flavor, turning tender and luscious over a long, gentle braise. The fresh sage and thyme do the heavy lifting on the aromatic front, giving the whole pot a cozy, almost autumnal character that feels genuinely special. By the time the duck meat is pulling away from the bone, the broth has transformed into something you'll want to spoon up every last drop of. Scatter a little fresh parsley on top before serving and you've got a bowl that looks 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!