Seeds Free Garlic-Mushroom Duck Stew
Rich, deeply savory, and built entirely from whole ingredients, this braised duck stew is the kind of slow-cooked comfort food that makes a kitchen smell incredible for hours. Every ingredient on the list is naturally free from seeds and seed-derived oils — coconut oil stands in as the cooking fat, and the braising liquid gets its depth from pomegranate juice, apple cider vinegar, and bone broth rather than any seed-based sauces or condiments that can sneak into similar recipes. The duck legs are seared skin-side down until deeply golden before being nestled back into a pot full of garlic, cremini mushrooms, carrots, celery, and warming spices like turmeric and ginger. After nearly two hours of low, gentle braising, the meat becomes completely fall-off-the-bone tender and soaks up every bit of that fragrant, herb-laced broth. It's a genuinely elegant dish that doesn't require any specialty swaps or substitutions — the ingredient list just works as written. Finish each bowl with a handful of fresh parsley and you've got a restaurant-worthy stew that happens to be completely worry-free for anyone navigating seed restrictions.
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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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