Seed Oil Free Apple & Sage Duck Stew
Duck is one of those ingredients that rewards patience, and this braised stew delivers everything you want from a slow-cooked cold-weather meal — rich, fall-off-the-bone meat, tender root vegetables, and a broth that tastes like it simmered all day. The fat situation here is completely clean: coconut oil gets the sear started, and then the duck does the rest of the work, rendering its own fat right in the pot so there's no need for any refined vegetable or seed oil at any stage. Pomegranate juice and apple cider vinegar bring a gentle tartness that cuts through the richness of the duck, while Granny Smith apples added near the end stay soft but hold their shape, giving every bowl a little sweet-savory contrast. Fresh sage, thyme, and turmeric layer in warmth and depth without leaning on any processed sauces or condiments that might sneak in unwanted oils. Bone broth ties everything together into a glossy, nourishing liquid that you'll want to spoon up long after the meat is gone. It's the kind of stew that makes a Dutch oven feel like the most important piece of equipment in your kitchen.
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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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