Macadamia Free Apple & Sage Duck Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

5.0

(24)

Rich, deeply savory, and just a little bit unexpected, this braised duck stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Searing the duck legs skin-side down first builds a gorgeous golden crust and renders out enough fat to give the entire braise a silky, luxurious base. Tart Granny Smith apples, sweet potato, and pomegranate juice bring a subtle fruitiness that balances the richness of the duck beautifully, while fresh sage, thyme, and a touch of turmeric keep every spoonful interesting. The apple cider vinegar adds just enough brightness to cut through the braising liquid without overpowering it. Because every ingredient here is straightforward and whole — duck, vegetables, herbs, coconut oil, and bone broth — there's no need to scan labels or worry about hidden nut-based oils sneaking into your pot. After a long, slow braise, the meat pulls away from the bone with almost no effort, and the broth is rich enough to drink straight from the bowl. Finish with a scatter of fresh parsley and serve it up as a showstopper dinner that looks far more complicated than it actually is.

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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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