Nutmeg Free Apple & Sage Duck Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

5.0

(24)

Rich, slow-braised duck legs meet tart apple chunks, sweet potato, and earthy sage in a deeply satisfying stew that tastes like it took all day — because it kind of does, in the best possible way. The braising liquid is built from pomegranate juice, apple cider vinegar, and bone broth, which gives the broth a gorgeous depth that is sweet, tangy, and savory all at once. Many warming stews and braises lean on nutmeg as a background spice, but this one gets all its complexity from turmeric, ground ginger, fresh sage, and thyme, so there is absolutely nothing to second-guess in the ingredient list. Searing the duck legs skin-side down first is the move that makes everything better — you get golden, rendered skin and a layer of caramelized fond that flavors the entire pot. The apples go in during the final stretch of braising so they soften just enough to melt into the broth without turning to mush, and the sweet potato adds a creamy, hearty bite that makes this feel like a full meal in a single bowl. A scatter of fresh parsley at the end brightens the whole thing up before it hits the table.

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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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