Mushroom Free Apple & Sage Duck Stew
Duck stew is already the kind of dish that makes a kitchen smell incredible, and this version layers in tart apple, sweet potato, and fragrant sage for something that feels genuinely special. The duck legs get a proper sear first, building a deep golden crust before the long, slow braise does its magic — the result is meat so tender it practically falls off the bone on its own. Pomegranate juice and apple cider vinegar give the broth a subtle brightness that cuts through the richness of the duck beautifully, while turmeric and ginger add warmth without overwhelming the other flavors. Every ingredient here is straightforward and clean, so there's no need to scrutinize labels for hidden fungi or worry about cross-contact from processed flavor bases. The carrots, celery, and sweet potato soak up all that savory braising liquid and become impossibly good alongside the soft apple chunks stirred in near the end. This is the kind of one-pot meal that looks and tastes like you spent all day on it — and honestly, the Dutch oven does most of the work.
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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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