Rice Free Rosemary-Garlic Duck Stew
Rich, deeply savory, and built entirely around whole ingredients, this braised duck stew is the kind of cold-weather cooking that makes your kitchen smell incredible for hours. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a broth of pomegranate juice, apple cider vinegar, and bone broth — a combination that gives the braising liquid a subtle tartness and real depth. Carrots, parsnips, and turnips soak up every bit of that flavor as they soften alongside the meat, so the vegetables are just as satisfying as the duck itself. The rosemary, thyme, and bay leaves do quiet, steady work in the background, and the turmeric and ginger in the spice rub add warmth without overpowering the dish. For anyone avoiding grains, this stew is naturally complete on its own — the root vegetables and rich broth make it a genuinely filling bowl without needing anything on the side. It's the kind of recipe that looks and tastes like you spent all day on it, even though the hands-on work is minimal once the braise gets going.
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!