Chicken Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built for a slow braise, this duck stew is the kind of pot that fills your kitchen with an aroma you'll want to bottle. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a broth of pomegranate juice, apple cider vinegar, and bone broth — a combination that gives the finished stew a subtle tartness and remarkable depth. Carrots, parsnips, and turnips soak up every bit of that braising liquid, turning tender and almost silky by the time the lid comes off. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, while turmeric and ginger in the dry rub add a warm, earthy undertone that makes this feel anything but ordinary. For anyone avoiding poultry that isn't duck or turkey, this recipe is a genuinely satisfying answer — no substitutions needed, no ingredient swaps, just a bird that was made for low-and-slow cooking. The meat pulls away from the bone effortlessly after nearly two hours of braising, which means the payoff is as big as the effort is hands-off. Finish each bowl with a handful of fresh parsley and you've got a stew that looks and tastes like it took far more skill than it actually did.
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!