Gluten Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built entirely from whole ingredients, this braised duck stew is the kind of cold-weather cooking that makes the whole house smell incredible. Duck legs are seared until the skin turns deep golden brown, then slowly braised in a fragrant mix of bone broth, pomegranate juice, and apple cider vinegar alongside hearty carrots, parsnips, and turnips. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, while turmeric and ginger add a subtle warmth that makes the broth taste like it simmered all day — because it did. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or hunt for specialty products. The pomegranate juice brings a gentle tartness that balances the richness of the duck without overpowering the vegetables, and the long braise means the meat practically falls off the bone on its own. A scatter of fresh parsley at the end keeps things bright and pulls the whole bowl together. This is 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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