Celery Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck legs deserve a supporting cast this good — sweet carrots, earthy parsnips, and tender turnips soak up every bit of the aromatic broth while the meat falls effortlessly from the bone. A rub of turmeric and ginger gives the duck a warm, golden crust before it ever hits the pot, and that deep sear in coconut oil builds a flavor foundation that carries the whole dish. Pomegranate juice and apple cider vinegar bring a subtle brightness to the braising liquid that keeps the stew from feeling heavy, even after nearly two hours on the low heat. Fresh rosemary, thyme, and bay leaves do the slow, quiet work of perfuming the broth into something that smells absolutely incredible by the time the lid comes off. For anyone navigating a celery-free kitchen, this recipe is genuinely stress-free — there's no celery, celery seed, or celeriac hiding anywhere in the ingredient list, so you can follow it exactly as written without substitutions. The finished stew is hearty enough to anchor a dinner party but simple enough for a relaxed weekend cook, especially since the oven does most of the heavy lifting. A handful of fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish.
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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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