Smokin' Duck Verde

Make room in the freezer and enjoy a simple meal that features a bold kick of flavor.

Smokin' Duck Verde


6 skinless duck breasts, cut into 1/2” cubes
6 whole Hatch green chiles, drained and chopped
1 white onion, chopped
1 clove garlic, minced
2 tbsp flour
2 tbsp extra virgin olive oil
2 cups chicken broth
1/4 cup cilantro, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp granulated garlic powder
1 tsp Mexican oregano
1/2 tsp kosher salt
Flour tortillas
Sour cream

Smokin' Duck Verde


Preheat the 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 preheated, 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. Add the chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Close the lid and continue cooking for 60 minutes until liquid is reduced and the meat is tender.

Garnish with sour cream and cilantro. Serve with warm flour tortillas.

Smokin' Duck Verde

Recipe provided by Kristy Crabtree for Split Reed.