Duck is one of those proteins that rewards patience, and this slow-braised stew delivers everything you want from a cold-weather bowl — deeply savory meat, sweet-tart apple, and a broth that's layered with fragrant sage, thyme, and warm spices. The Mediterranean approach leans heavily on whole, minimally processed ingredients, and this recipe checks every box: fresh vegetables, bone broth, apple cider vinegar, and anti-inflammatory turmeric and ginger all doing real work in the pot. Searing the duck legs skin-side down first builds a gorgeous golden crust and renders enough fat to enrich the entire braise without needing butter or cream. Pomegranate juice adds a subtle tartness and depth that plays beautifully against the sweet potato and Granny Smith apple chunks stirred in near the end. The long, low braise means the meat practically falls off the bone on its own, and the broth thickens naturally from the vegetables and collagen in the duck. A handful of fresh parsley scattered over the top at serving keeps everything bright. It's the kind of stew that tastes like it took all day — because, in the best possible way, it kind of did.
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Pat the duck legs thoroughly dry with paper towels and season all over with 3/4 tsp of the salt.
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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