Ultimate Wild Duck Chile Verde – A Fine Feathered Feast
Shoot with accuracy and reap the reward at the dinner table with this wild duck chile verde.
This mouthwatering Mexican-American inspired stew is filled with tender duck cooked in a rich sauce made from roasted Hatch chiles, onions, and broth. The seasonings—including cumin, coriander, garlic, and Mexican oregano—really enhance the natural flavor of the duck, bringing depth and warmth to every bite. You can add hominy if desired for extra texture and heartiness. Top it off with diced green onions, fresh cilantro, or a dollop of sour cream for an unforgettable summer or fall dinner. Serve with warm flour tortillas for a complete, hearty meal.
Substituting Goose for Duck
This recipe adapts well to goose breast meat, which has a similar rich, hearty texture when cooked low and slow. Keep in mind that goose breasts are typically larger than duck breasts, so you may need to adjust the portion size or cut the meat into slightly smaller cubes for even cooking. Cooking time may remain similar, but allow a little extra time if the pieces are thicker to ensure the meat becomes tender.
Two Wild Duck Chile Verde Stew Cooking Variations
Traeger/Grill Method
- Preheat your Traeger or pellet grill to 450°F. Place a 12″ cast iron skillet on the grill grates to preheat.
- In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
- When the grill reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
- Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Close the lid and cook for 35-40 minutes, or until the liquid reduces and the duck is tender.
- Garnish with cilantro and chopped green onions. Serve with sour cream and warm flour tortillas.
Oven Method Variation
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Preheat oven to 450°F. Place a 12″ cast iron skillet in the oven to heat.
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In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
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When the oven reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
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Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Bake for 35-40 minutes, or until the liquid reduces and the duck is tender.
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Garnish with cilantro and chopped green onions. Serve with sour cream and warm flour tortillas.
Preheat the Traeger grill to 450 degrees. Add a 12” cast iron skillet to the grates to also preheat.
In a plastic bag add the flour and cubed duck breasts. Secure the bag and toss, coating the meat with flour. When the grill is up to temp, add the olive oil to the skillet along with the floured meat, hatch chiles, onions and garlic. Close the lid and cook for 20 minutes.
Reduce the heat to 325 degrees. Add the chicken broth, cumin, coriander, garlic powder, oregano, salt and chopped cilantro.
Close the lid and continue to cook for 35-40 minutes until the liquid is reduced and the meat is tender.
Garnish with sour cream, avocado and fresh cilantro. Serve with warm flour tortillas.
Wild Duck Chile Verde Notes
- This recipe works perfectly with duck breasts, but goose breast meat can be substituted. Goose breasts are typically larger, so consider cutting them into slightly smaller cubes and adjusting portion size as needed. If pieces are thicker, allow a bit of extra cooking time to ensure tenderness.
- For a heartier, more traditional stew-style dish, add 1–2 cups of drained hominy when adding the broth and spices. Hominy adds great texture and makes the meal even more filling.
- Low-and-slow cooking helps tenderize lean wild game—avoid rushing the simmer.
- Heat level can be adjusted by using more or fewer Hatch chiles or removing seeds for a milder finish. Anaheim chiles can also be substituted.
Ingredients
- 6 skinless duck breasts, cut into 1/2" inch cubes
- 4 roasted Hatch or Anaheim green chiles, remove skin and seeds, roughly chop
- 1 white onion, finely diced
- 1-2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 tbsp extra virgin olive oil
- 2 cups chicken broth
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garlic powder
- 1 tsp Mexican oregano
- 1 tsp kosher salt
- 2 green onions, finely chopped
- 1/4 cup cilantro, chopped
- flour tortillas
- sour cream
Instructions
Traeger Grill Cooking Method
- Preheat your Traeger or pellet grill to 450°F. Place a 12" cast iron skillet on the grill grates to preheat.
- In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
- When the grill reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
- Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Close the lid and cook for 35-40 minutes, or until the liquid reduces and the duck is tender.
- Garnish with sour cream, avocado and fresh cilantro. Serve with warm flour tortillas.
Oven Method Variation
- Preheat oven to 450°F. Place a 12" cast iron skillet in the oven to heat.
- In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
- When the oven reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
- Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Bake for 35-40 minutes, or until the liquid reduces and the duck is tender.
- Garnish with sour cream, avocado and fresh cilantro. Serve with warm flour tortillas.
More Waterfowl Recipes to Try
If you enjoy cooking duck and goose, here are a few more flavorful waterfowl recipes to explore:
- Specklebelly Goose Piccata – Bright, lemony, and pan-seared, this dish highlights the rich flavor of goose with a classic piccata sauce.
- Duck Tenderloin Stir-Fry – A quick, weeknight-friendly recipe packed with vegetables and bold Asian-inspired flavors.
- Wild Goose Potstickers – A fun way to use ground goose in crispy, savory dumplings perfect for appetizers or game-day snacks.
- Duck Rangoon – Creamy, crispy, and always a crowd favorite, made with tender duck meat instead of crab.
- Bacon-Wrapped Stuffed Duck – A hearty, indulgent dish featuring duck breasts stuffed with cheese or vegetables and wrapped in bacon.