High Fructose Corn Syrup Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is the kind of deeply satisfying cold-weather cooking that feels almost impossible to find in a clean, additive-free form — most store-bought broths, juices, and condiments sneak in sweeteners that have no business being in a proper braise. Every ingredient here is whole and straightforward: duck legs, root vegetables, fresh herbs, bone broth, pomegranate juice, and apple cider vinegar. That pomegranate juice does serious work, lending a subtle tartness and gorgeous color to the braising liquid without a drop of processed sweetener in sight. The duck legs get a fragrant rub of turmeric and ginger before being seared in coconut oil until the skin turns a deep, crackling gold — that step alone builds the kind of flavor that makes the whole kitchen smell incredible. Carrots, parsnips, and turnips soak up the herby, tangy broth over nearly two hours of low, gentle braising until everything is meltingly tender. Fresh rosemary, thyme, and bay leaves perfume the pot throughout, then get pulled out before serving so you're left with nothing but clean, bold flavor. Finished with a scatter of flat-leaf parsley, this is a bowl that feels genuinely luxurious while keeping the ingredient list completely honest.
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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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