Cinnamon Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is the kind of deeply satisfying cold-weather cooking that feels almost effortless once everything is in the pot. The duck legs get a fragrant rub of turmeric and ginger before being seared in coconut oil until the skin turns a gorgeous deep golden brown — that step alone builds incredible flavor. Carrots, parsnips, and turnips soak up a braising liquid of pomegranate juice, apple cider vinegar, and bone broth, turning silky and sweet as everything cooks low and slow together. Fresh rosemary, thyme, and bay leaves perfume the whole pot without a trace of warming spice blends that so often sneak cinnamon into savory dishes. For anyone who needs to avoid cinnamon, this recipe is a genuine find — no spice blends, no shortcuts, just clean, clearly labeled ingredients from start to finish. After nearly two hours of gentle braising, the meat pulls away from the bone with almost no effort, and the broth is deeply savory with a subtle tartness from the pomegranate and vinegar. A handful of fresh parsley scattered over the top at the end keeps it bright and beautiful.
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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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