Eggless Apple & Sage Duck Stew
Rich, deeply savory, and built around whole ingredients, this braised duck stew is the kind of cold-weather cooking that makes your kitchen smell absolutely incredible. Duck legs are seared until the skin turns deep golden brown, then slowly braised in a fragrant mix of pomegranate juice, apple cider vinegar, and bone broth until the meat is practically falling off the bone. Tart apple chunks, sweet potato, and carrots soak up all that herby, spiced liquid alongside fresh sage, thyme, and a warm hit of turmeric and ginger. The result is a bowl that feels genuinely luxurious without relying on any of the binders or thickeners that can make stews tricky for egg-free cooks — every bit of body here comes from the slow braise itself and the natural starches in the vegetables. It's a dish that proves skipping eggs doesn't mean skipping richness or depth. Serve it straight from the Dutch oven with a scatter of fresh parsley and plenty of that gorgeous broth ladled over the top.
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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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