Lupin Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is the kind of deeply satisfying cold-weather cooking that feels almost indulgent — and every ingredient here earns its place. The duck legs get rubbed with turmeric and ginger before a long, patient sear that renders the skin to a deep golden brown, building a flavor base that carries through the entire braise. Carrots, parsnips, and turnips soak up the braising liquid alongside fresh rosemary, thyme, and bay leaves, turning tender and fragrant over nearly two hours of low, gentle heat. A splash of pomegranate juice and apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, even with all that richness from the duck. Because this recipe is built entirely from whole vegetables, fresh herbs, bone broth, and coconut oil, there are no hidden legume-based fillers or flour thickeners to worry about — just clean, honest ingredients from start to finish. Lupin flour has quietly crept into a surprising number of packaged broths and seasoning blends, so cooking from scratch like this puts you fully in control of what goes into the pot. Finish each bowl with a scatter of fresh parsley and you have a stew that looks and tastes like it came from a serious kitchen.
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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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