Gluten Free Apple & Sage Duck Stew
Rich, slow-braised duck legs with tart apple, sweet potato, and fragrant sage make for a stew that feels genuinely special — the kind of meal that fills the whole kitchen with an aroma you want to bottle. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or stress over hidden thickeners the way you might with a store-bought broth or a classic flour-based braise. The pomegranate juice and apple cider vinegar bring a subtle brightness that balances the deep, savory richness of the duck, while ground turmeric and ginger add warmth without overpowering the dish. Searing the duck legs skin-side down first is the move that makes everything else better — you get golden, crackling skin and a layer of rendered fat that flavors the whole pot. The apples go in during the final stretch of braising so they turn tender and silky without dissolving completely into the broth. It's the kind of hearty, one-pot dinner that works just as well for a quiet weeknight as it does for impressing guests, and nobody at the table will feel like they're eating around a restriction.
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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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