Rye Free Rosemary-Garlic Duck Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Rich, deeply savory, and built entirely from whole ingredients, 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 fragrant 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, making this a true one-pot meal. The rosemary, thyme, and bay leaves do the heavy lifting on aromatics, while turmeric and ginger in the spice rub add warmth without overpowering the duck. For anyone navigating grain sensitivities, this recipe is naturally free of any rye or grain-based thickeners — the broth reduces into something silky and satisfying all on its own. After nearly two hours of low, slow braising, the meat pulls away from the bone with almost no effort, which is exactly what you want from a stew this hearty. A handful of fresh parsley scattered over the top at the end keeps it feeling bright and a little elegant.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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