Black Pepper Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is exactly the kind of deeply satisfying cold-weather cooking that feels like a reward, and this version delivers serious depth of flavor without a single crack of black pepper in sight. The seasoning leans on turmeric, ginger, and fresh rosemary and thyme instead, creating a warmly aromatic braise that never feels like it's missing anything. Searing the duck legs skin-side down until deeply golden is the move that sets everything up — that rendered fat becomes the flavor base for the whole pot. Carrots, parsnips, and turnips soak up the braising liquid as they cook, turning tender and almost sweet against the savory bone broth. The pomegranate juice and apple cider vinegar add a subtle brightness that cuts through the richness of the duck beautifully. After nearly two hours of low, gentle braising, the meat pulls away from the bone with almost no effort, and the broth is complex enough to drink straight from the bowl. A scatter of fresh parsley at the end keeps things feeling vibrant and fresh.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!