BHA & BHT Free Garlic-Mushroom Duck Stew
Rich, deeply savory, and built entirely from whole, recognizable ingredients, this braised duck stew is the kind of pot that makes the whole kitchen smell incredible. For anyone avoiding synthetic preservatives like BHA and BHT, the challenge with hearty stews and braises is often the store-bought broths, packaged seasonings, and processed fats that sneak those additives in — this recipe sidesteps all of that by leaning on bone broth, coconut oil, and fresh aromatics from start to finish. The flavor foundation here is genuinely impressive: smashed garlic, cremini mushrooms, carrots, celery, and onion all get time in the pot, while pomegranate juice and apple cider vinegar add a subtle brightness that balances the richness of the duck. Fresh thyme, rosemary, turmeric, and ginger round things out with warmth and depth that no spice packet could replicate. The long, low braise does the heavy lifting — by the time the duck legs are fork-tender and pulling away from the bone, the braising liquid has transformed into something you'll want to spoon up to the last drop. It's a showstopper of a weeknight or weekend dinner that proves eating clean doesn't mean eating boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 bone-in, skin-on duck legs (about 3 lb total)
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp coconut oil
- 10 cloves garlic, smashed and peeled
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 10 oz cremini mushrooms, quartered
- 2 tbsp apple cider vinegar
- ½ cup pomegranate juice
- 3 cups bone broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the duck legs thoroughly dry with paper towels and season all over with 1 tsp fine sea salt. Drying the skin is essential for a good sear — wet skin will steam rather than brown.
- 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 7–9 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the flesh side for 3 minutes. Transfer the duck legs to a plate and pour off all but about 1 tbsp of the rendered fat, reserving the rest for another use.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!