Nutmeg Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built around bold aromatics, this braised duck stew is the kind of cold-weather cooking that makes the whole house smell incredible. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a braise of root vegetables, bone broth, and a splash of pomegranate juice that adds a subtle fruity depth without sweetness. Fresh rosemary, thyme, and bay leaves do all the heavy lifting in the flavor department, so there's no need for any warming spices that might sneak nutmeg into the mix. Many classic braises and stews lean on blended spice mixes where nutmeg hides in plain sight, but every single ingredient here is straightforward and easy to verify. Turmeric and ginger give the duck a warm, earthy rub that's completely distinct, and the apple cider vinegar brightens the whole pot without muddying the flavors. After nearly two hours of low, slow braising, the meat pulls away from the bone with almost no effort, and the vegetables absorb all that rendered duck fat and herb-laced broth. Ladle it into deep bowls with a handful of fresh parsley and you've got a genuinely impressive meal that's as comforting as it is clean.
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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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