Hazelnut Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is the kind of deeply satisfying cold-weather cooking that feels almost indulgent, and this version absolutely delivers. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a fragrant braise of carrots, parsnips, and turnips — root vegetables that soak up every bit of flavor from the liquid around them. Pomegranate juice and apple cider vinegar give the broth a subtle brightness that cuts through the richness of the duck, while rosemary, thyme, and bay leaves layer in that slow-cooked, herby depth you can't rush. A warm pinch of turmeric and ginger in the spice rub adds just enough intrigue to make this feel like something special without straying into complicated territory. Because every ingredient here is a whole, straightforward food — fresh herbs, root vegetables, bone broth, coconut oil — there's no need to scan labels or worry about hidden nut-based oils or flavorings sneaking in. After nearly two hours of gentle braising, the meat pulls away from the bone with almost no effort, and the broth has turned into something you'll want to spoon up long after the duck is gone. Scatter a little fresh parsley over the top and bring the whole Dutch oven straight to the table.
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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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