Dairy Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built entirely on whole-food ingredients, this braised duck stew is the kind of cold-weather cooking that makes your kitchen smell incredible for hours. Duck legs are seared in coconut oil until the skin turns deep golden brown, then slowly braised in a fragrant mix of bone broth, pomegranate juice, and apple cider vinegar — no butter, no cream, no dairy of any kind needed to get that silky, satisfying depth of flavor. Carrots, parsnips, and turnips soak up the braising liquid alongside fresh rosemary, thyme, and bay leaves, turning tender and almost sweet by the time the pot comes off the heat. The turmeric and ginger in the spice rub add a subtle warmth that makes the whole dish feel layered and complex without any fuss. For anyone navigating dairy-free eating, stews can sometimes feel like a minefield of hidden butter or cream-based shortcuts — this one sidesteps all of that naturally, relying on rendered duck fat and good broth to do the heavy lifting. A scatter of fresh parsley at the end brightens everything up and makes it feel just a little bit fancy. It's the kind of recipe that rewards patience and tastes even better the next day.
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!