Anti Inflammatory Rosemary-Garlic Duck Stew
Rich, deeply savory, and built around ingredients that genuinely pull their weight, this braised duck stew is the kind of cold-weather cooking that feels both indulgent and intentional. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a fragrant braise of root vegetables, bone broth, pomegranate juice, and apple cider vinegar — a combination that's as complex as it sounds. The spice rub of turmeric and ginger does double duty here, adding warmth and color while bringing two of the most well-researched anti-inflammatory ingredients straight into the foundation of the dish. Coconut oil, garlic, and fresh rosemary and thyme round out a lineup that reads like a greatest-hits list for anyone cooking with inflammation in mind. The long, slow braise — nearly two hours over low heat — coaxes the meat until it's falling-off-the-bone tender and the broth absorbs every layer of flavor from the herbs and vegetables. Carrots, parsnips, and turnips soak up the pomegranate-spiked liquid and become something far more interesting than a standard stew side. Finish with a handful of fresh parsley and you've got a bowl that looks stunning, tastes like it took serious skill, and quietly checks every box you need it to.
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Learn more →Ingredients
4 servings
- 4 duck legs (about 3 lb total)
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 garlic cloves, smashed and peeled
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 3 cups bone broth
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the duck legs thoroughly dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the duck legs.
- 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 6–8 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3–4 minutes, until browned. Transfer the duck legs to a plate and set aside. Pour off all but about 1 tbsp of the rendered fat from the pot.
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