Sesame Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is exactly the kind of deeply satisfying cold-weather cooking that feels almost impossible to rush — and this one rewards your patience in every spoonful. The duck legs are rubbed with turmeric and ginger before getting a proper sear in coconut oil, building a golden, crackling skin and a flavor base that carries through the entire braise. Carrots, parsnips, and turnips soak up the braising liquid as they cook, turning tender and almost sweet against the savory bone broth. A splash of pomegranate juice and apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, while fresh rosemary and thyme weave through every bite. For anyone navigating sesame-free cooking, stews like this can be tricky because store-bought broths and spice blends often sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The result is a bowl that's hearty and aromatic, finished with a scatter of fresh parsley if you want a little color and freshness on top.
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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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