Pork Free Rosemary-Garlic Duck Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.5

(26)

Duck is one of those deeply satisfying proteins that doesn't get nearly enough love in the home kitchen, and this braised stew is a perfect introduction to just how rich and tender it can be. The legs are rubbed with turmeric and ginger before getting a long, slow braise in pomegranate juice, apple cider vinegar, and bone broth — a combination that builds a broth that's tangy, aromatic, and genuinely complex. Carrots, parsnips, and turnips soak up all of that flavor as they cook down alongside the duck, making every spoonful feel hearty and complete. Fresh rosemary, thyme, and bay leaves do the heavy lifting on the herbal side, so the whole pot smells incredible by the time it's done. Because every ingredient here is straightforwardly meat, vegetables, and pantry staples, there's no need to scan labels or second-guess what's in the pot. A scatter of fresh parsley at the end brightens everything up just before serving. This is the kind of stew that tastes like it took all day — and honestly, the low-and-slow braise does most of the work for you.

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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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