Sesame Free Apple & Sage Duck Stew
Rich, slow-braised duck legs might sound like a restaurant-only affair, but this stew brings that same deep, layered flavor straight to your home kitchen. Tart Granny Smith apples and pomegranate juice give the broth a bright, fruity backbone that cuts right through the richness of the duck, while fresh sage, thyme, and a touch of turmeric round everything out into something genuinely special. Sweet potato and carrots soak up all that braising liquid and turn impossibly tender, making every spoonful feel hearty and complete. The whole thing comes together in a Dutch oven with straightforward pantry staples — no specialty sauces or condiments that might sneak in hidden sesame in any form. That matters more than people realize, since sesame has a way of turning up in unexpected places like spice blends, broths, and finishing oils. Here, every ingredient is clean and clearly defined, so you can cook with total confidence. Finish each bowl with a scatter of fresh parsley and you've got a stunning, deeply satisfying meal that looks and tastes like you spent all day on it — because, honestly, you kind of did, and it was absolutely worth it.
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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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