Nightshade Free Apple & Sage Duck Stew
Rich, slow-braised duck legs in a fragrant broth of pomegranate juice, apple cider vinegar, and bone broth — this is the kind of stew that makes a cold evening feel like a special occasion. The combination of tart Granny Smith apples and earthy sage is genuinely unexpected, and it works beautifully, cutting through the richness of the duck while the sweet potato and carrots add body and natural sweetness. Avoiding nightshades can make hearty, deeply flavored stews feel out of reach, since so many rely on tomatoes or peppers for that backbone of acidity and color — but here, pomegranate juice and apple cider vinegar do that heavy lifting with real elegance. Turmeric and ginger warm the broth without any heat, and the long braise coaxes the duck into fall-off-the-bone tenderness that no shortcut can replicate. Every ingredient in this pot is straightforward and easy to source, so there's no hunting for specialty substitutes. Finish each bowl with a scatter of fresh parsley and you've got a restaurant-worthy dish that happens to be completely free of nightshade ingredients from start to finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!