Nitrate & Nitrite 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. Duck legs are seared until the skin turns deep golden brown, then nestled over a bed of carrots, parsnips, and turnips in a braising liquid built from pomegranate juice, apple cider vinegar, and bone broth. Fresh rosemary, thyme, and bay leaves perfume the whole pot as it braises low and slow, coaxing the meat until it practically falls from the bone. For anyone avoiding cured or processed meats because of added preservatives, this recipe is a genuinely satisfying alternative — duck legs are a whole, unprocessed cut, and every other ingredient is clean and straightforward. The turmeric and ginger in the spice rub add warmth and subtle complexity without relying on any seasoning blends that might carry hidden additives. A splash of pomegranate juice brings a gentle tartness that balances the richness of the rendered duck fat beautifully. Finish each bowl with a handful of fresh parsley and you have a stew that looks and tastes like it took serious effort — even though the oven does most of the work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!