Pecan Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built for a slow afternoon in the kitchen, this braised duck stew is the kind of meal that fills the whole house with an aroma you'll want to bottle. Duck legs are seared until the skin turns a deep, crackling gold, then nestled over a bed of carrots, parsnips, and turnips and left to braise low and slow until the meat practically falls from the bone. Pomegranate juice and apple cider vinegar bring a subtle brightness to the broth that balances the richness of the duck beautifully, while rosemary, thyme, and bay leaves weave in that unmistakable slow-cooked depth. Turmeric and ginger in the spice rub add a gentle warmth without overpowering the natural flavor of the meat. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or swap anything out — just cook with confidence. Finish each bowl with a scatter of fresh parsley and you've got a stew that looks and tastes like it took serious culinary skill, even though the Dutch oven does most of the heavy lifting.
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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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