Nitrate & Nitrite Free Apple & Sage Duck Stew
Duck stew is the kind of deeply satisfying cold-weather dish that feels like it took all day — and this one actually rewards the patience. The combination of tart Granny Smith apples, sweet potato, and fresh sage creates a braise that is earthy, a little sweet, and genuinely complex without relying on any cured or processed ingredients. That matters because so many rich, meaty stews lean on sausages, cured pork, or store-bought broths loaded with preservatives to build their depth of flavor — this one builds it entirely from scratch. Searing the duck legs until the skin is deep golden brown, then braising low and slow in pomegranate juice, apple cider vinegar, and bone broth, produces a broth that is layered and savory all on its own. Ground turmeric and ginger add warmth in the background, while the fresh sage and thyme keep everything tasting bright and herbaceous. The apples go in toward the end so they stay tender without turning to mush, giving each bowl a soft, jammy contrast to the fall-off-the-bone duck. It is the kind of stew you will want to make on repeat all season long.
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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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