Mediterranean Diet Friendly Garlic-Mushroom Duck Stew
Rich, slow-braised duck with a deeply savory broth full of garlic, mushrooms, and root vegetables — this stew is the kind of meal that makes the whole kitchen smell incredible. The combination of pomegranate juice, apple cider vinegar, and bone broth creates a braising liquid that is tangy, complex, and surprisingly light, which is exactly what sets this apart from heavier cream-based stews. Aromatics like fresh thyme, rosemary, turmeric, and ginger layer in warmth and depth without relying on anything processed or out of place. Duck can feel intimidating, but the technique here is straightforward: a proper sear to build golden, crispy skin, then a long, gentle braise until the meat is completely falling-off-the-bone tender. The vegetables — carrots, celery, onion, and cremini mushrooms — absorb all of that braising liquid and become incredibly flavorful in their own right. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls everything together. This is the kind of deeply satisfying, whole-ingredient cooking that proves eating well and eating deliciously are absolutely the same thing.
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!