BHA & BHT Free Rosemary-Garlic Duck Stew
Duck stew done right is one of those deeply satisfying cold-weather meals that makes the whole kitchen smell incredible, and this version delivers on every level. The legs get rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich, golden crust that sets the tone for everything that follows. Carrots, parsnips, and turnips soak up a braising liquid made from pomegranate juice, apple cider vinegar, and bone broth — a combination that's tangy, earthy, and just a little sweet. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, so there's no need for any packaged seasoning blends that might sneak in synthetic preservatives like BHA or BHT. After nearly two hours of low, slow braising, the meat is fall-off-the-bone tender and the vegetables are silky and full of flavor. A handful of fresh parsley scattered over the top at the end keeps things bright and a little elegant. This is the kind of stew that tastes like it took all day — because it kind of did, and it's absolutely worth it.
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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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