Walnut Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is the kind of deeply satisfying cold-weather cooking that feels almost luxurious, and this version delivers on every level. Duck legs are seared until the skin turns a deep, crackling gold before being nestled into a fragrant braise built on bone broth, pomegranate juice, and apple cider vinegar — a combination that gives the finished stew a subtle tartness and remarkable depth. Carrots, parsnips, and turnips soak up all of that savory liquid as the pot simmers low and slow, turning tender and almost silky by the time the meat is falling off the bone. Fresh rosemary, thyme, and bay leaves perfume the whole dish, while turmeric and ginger in the spice rub add a gentle warmth you can taste in every spoonful. The ingredient list is entirely whole-food and straightforward, so there's no need to scan labels or worry about hidden nut additions sneaking into your bowl. A scatter of fresh flat-leaf parsley at the end brightens everything up just before serving. This is the kind of stew that makes the whole house smell incredible and tastes even better than it looks.
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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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