Brazil Nut Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built for a slow braise, this duck stew is the kind of meal that makes the whole kitchen smell incredible. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a fragrant broth of pomegranate juice, apple cider vinegar, and bone broth — a combination that gives the finished dish a subtle tartness and real depth. Carrots, parsnips, and turnips soak up every bit of that braising liquid, turning tender and almost silky by the time the pot comes off the heat. Fresh rosemary, thyme, and bay leaves do the heavy aromatic lifting, while turmeric and ginger in the spice rub add a gentle warmth that lingers in every bite. The whole thing is built from whole, recognizable ingredients — no packaged sauces, no mystery additives — so you can feel completely confident about what's going into the bowl. A scatter of fresh parsley at the end brightens the richness just enough. It's the kind of stew that earns a permanent spot in your cold-weather rotation.
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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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