Macadamia Free Garlic-Mushroom Duck Stew
Rich, deeply savory, and built for a slow afternoon in the kitchen, this braised duck stew is the kind of meal that makes the whole house smell incredible. Duck legs are seared in coconut oil until the skin turns a deep, crackling gold, then nestled into a fragrant broth of pomegranate juice, bone broth, apple cider vinegar, and a full ten cloves of smashed garlic — bold moves that pay off in every spoonful. Cremini mushrooms, carrots, celery, and onion round out the pot, while thyme, rosemary, turmeric, and ginger layer in warmth without overwhelming the natural richness of the duck. After nearly two hours of low, gentle braising, the meat falls away from the bone with zero effort, and the braising liquid transforms into something almost silky. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can focus entirely on technique rather than label-checking. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness just enough. This is the kind of stew worth making on a weekend and eating twice.
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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.
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