Peanut Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew feels like the kind of dish that belongs on a restaurant menu, yet it comes together in a single Dutch oven with straightforward pantry staples. The duck legs are rubbed with turmeric and ginger before getting a deep golden sear, which builds a savory foundation that carries through every spoonful of the finished braise. Pomegranate juice and apple cider vinegar add a subtle brightness to the broth, while rosemary, thyme, and a full six cloves of garlic make the whole kitchen smell incredible. Hearty root vegetables — carrots, parsnips, and turnips — soak up all that braising liquid and become meltingly tender alongside the fall-off-the-bone meat. Every ingredient here is naturally free of peanuts and peanut-derived oils, so there's no label-reading stress or ingredient swaps required. This is the kind of deeply satisfying, cold-weather bowl that rewards a little patience with seriously impressive results.
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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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