Seeds Free Apple & Sage Duck Stew
Rich, slow-braised duck legs with tart apple, sweet potato, and fragrant sage make for a stew that feels genuinely special without requiring any complicated technique. The deep golden sear on the skin builds a savory foundation, and the long braise in pomegranate juice, apple cider vinegar, and bone broth coaxes the meat into that fall-off-the-bone tenderness that makes cold-weather cooking so satisfying. Every ingredient here is naturally free of seeds, so there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. Coconut oil handles the searing, and the warmth comes from turmeric, ginger, and a generous handful of fresh herbs rather than any spice blends that might hide unwanted additions. The apples go in toward the end so they stay tender but intact, adding a gentle sweetness that balances the savory broth beautifully. It's the kind of one-pot meal that fills the kitchen with an incredible smell and tastes even better than it looks in the bowl.
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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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