Macadamia 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 kitchen smell incredible. Duck legs are seared in coconut oil until the skin turns a deep, crackling gold, then nestled over a bed of carrots, parsnips, and turnips and slow-braised in bone broth with rosemary, thyme, and bay leaves until the meat is practically falling off the bone. A splash of pomegranate juice and apple cider vinegar lifts the braising liquid into something genuinely complex — fruity, tangy, and warming all at once. The spice rub of turmeric and ginger adds an earthy depth that plays beautifully against the richness of the duck without overpowering the herbs. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap anything out — just cook with confidence. Finishing with a scatter of fresh flat-leaf parsley keeps things bright and a little elegant. This is the kind of stew you'll want to make on a Sunday and eat all week.
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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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