Oats Free Garlic-Mushroom Duck Stew
Rich, slow-braised duck legs in a deeply savory broth — this is the kind of stew that makes a cold evening feel like a special occasion. The duck sears in coconut oil until the skin turns a deep, crackling gold, then braises low and slow with cremini mushrooms, smashed garlic, carrots, and celery until the meat is falling-off-the-bone tender. Pomegranate juice and apple cider vinegar bring a subtle brightness that cuts through the richness of the duck, while turmeric and ginger add a gentle warmth that rounds out every spoonful. Bone broth forms the backbone of the braising liquid, so the finished stew has real body and depth without any thickeners or fillers. Every single ingredient here is naturally free of oats and oat derivatives, which means no scanning labels for hidden grain additives or worrying about cross-contact from processed thickeners. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aroma, and a scatter of flat-leaf parsley at the end keeps things bright and fresh. This is a genuinely satisfying, grain-free braise that earns a permanent spot in the cold-weather rotation.
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!