Chicken Free Apple & Sage Duck Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

5.0

(24)

Duck is the star here, bringing rich, deeply savory flavor that stands beautifully on its own — no poultry substitutions needed. The legs are seared until the skin turns a deep, crackling gold before being nestled into a fragrant braise built on pomegranate juice, apple cider vinegar, and bone broth, which gives the finished stew a gorgeous sweet-tart depth. Tart apple chunks, sweet potato, carrots, and celery round out the pot, while fresh sage, thyme, turmeric, and ginger layer in warmth without overwhelming the natural richness of the duck. After a long, low braise, the meat becomes fall-off-the-bone tender and soaks up every bit of that complex, herb-scented broth. It's the kind of one-pot meal that feels genuinely special — the sort of thing you'd order at a cozy bistro — but comes together in a single Dutch oven with straightforward steps. A scatter of fresh parsley at the end brightens the whole bowl just before serving.

About Fig

Fig 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!