Cashew Free Apple & Sage Duck Stew
Rich, slow-braised duck legs meet tart Granny Smith apples, sweet potato, and earthy sage in a stew that feels genuinely special without requiring any complicated techniques. The pomegranate juice and apple cider vinegar give the broth a subtle brightness that balances the richness of the duck beautifully. Searing the legs skin-side down first builds a deep golden crust and renders out enough fat to keep the whole dish luscious and full of flavor. Everything then braises low and slow in bone broth with fresh thyme, turmeric, and ginger until the meat is completely fall-off-the-bone tender. Tree nuts — including cashews — have no place in this recipe at any step, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your bowl. The apple chunks go in during the final stretch of cooking so they stay soft but intact, adding little pockets of sweetness throughout the stew. It's the kind of deeply satisfying cold-weather meal that tastes like it took all day, even if your Dutch oven did most of the work.
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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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