Seeds Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is the kind of deeply satisfying cold-weather cooking that feels almost effortlessly impressive once it's simmering away on the stove. Duck legs are seared in coconut oil until the skin turns a deep, crackling gold, then nestled over a bed of carrots, parsnips, and turnips in a fragrant broth built from pomegranate juice, apple cider vinegar, and bone broth. Fresh rosemary, thyme, and bay leaves perfume the whole pot as it braises low and slow, coaxing the meat into fall-off-the-bone tenderness. The turmeric and ginger in the spice rub add a subtle warmth that plays beautifully against the slightly tart, jewel-toned braising liquid. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — every ingredient is naturally free of seeds, with no hidden sesame, poppy, or sunflower oils lurking in the pantry staples. The result is a hearty, restaurant-worthy bowl that comes together with straightforward technique and honest ingredients. A scatter of fresh parsley at the end brightens the whole dish just before it hits the table.
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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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