Ultimate 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.
Servings: 4
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.