Legume Free Apple & Sage Duck Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

5.0

(24)

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 that's hard to resist. The combination of pomegranate juice and apple cider vinegar gives the broth a subtle brightness that balances the deep, savory richness of the duck beautifully. Every ingredient here is naturally free of legumes, so there's no need to swap anything out or second-guess a label — the recipe just works as written. Searing the duck skin-side down until deeply golden before braising is the move that sets this dish apart, building layers of flavor that carry through every spoonful. The apples go in toward the end so they stay tender without turning to mush, adding little pockets of sweetness against the earthy turmeric and ginger. It's a hearty, warming bowl that works just as well for a quiet weeknight dinner as it does for something you'd proudly serve to guests.

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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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