Duck (or Goose) Chile Verde

You can adjust the heat by the type of peppers you use for the recipe. If all your market has is green bell peppers and onions, add a can or two of fire-roasted green chiles. Note that the cooking time isn’t exact. How long it takes to make the meat tender depends on the type of duck and cooking temperature. Two hours of simmering is usually sufficient. If the meat’s not tender after 2 hours, it’s just not ready.

The recipe works with just about any meat from antlered game to wild turkey. Make the next batch your own by adding canned diced tomato, hot sauce, green enchilada sauce, cooked pinto beans…wait a minute…cooked beans? In chile verde? You bet!

Duck (or Goose) Chile Verde

This recipe appears in the January 2011 issue of Ducks Unlimited Magazine and it was a big hit! Anyone concerned with the future of our wetlands and waterfowling should support the efforts of Ducks Unlimited. We do!
Prep Time20 minutes
Cook Time3 hours


  • 6 - 7 cups skinless duck breast fillets cut into 1-inch squares
  • salt and pepper
  • 1/4 cup vegetable oil
  • 4 cups green peppers roughly chopped – Anaheim, jalapeno, bell, pasilla, etc. depending on desired level of heat (if you prefer more heat, use more hot peppers)
  • 2 cups yellow onion roughly chopped
  • 5 cloves garlic chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground cinnamon
  • 2 – 3 quarts chicken broth enough to cover contents of pot
  • 2 teaspoons honey
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro leaves minced (or substitute fresh parsley)
  • flour tortillas warm
  • optional – diced onion and tomato shredded cheese,


  • In a heavy-duty pot, heat 1/2 of the oil over medium high heat. Add duck and brown evenly, about 5 – 6 minutes. You can also brown the meat in 2 batches if the pot is smaller. Remove meat when browned.
  • Heat the remaining oil to the pot and add peppers and onions. Cook until peppers and onions are lightly browned. Return meat to the pot. Add garlic and next 5 ingredients. Bring to boil, stir well to blend ingredients, cover and reduce heat to low.
  • Simmer for 2 – 3 hours, stirring occasionally. Make sure there is just enough chicken broth to cover contents of pot. Once the meat is tender, remove the lid and stir in cilantro and lime juice. Cook, uncovered, for another 20 minutes to thicken. Adjust seasonings with salt and pepper.
  • If desired, top with diced tomato, onion or cheese. Serve with warm tortillas.


  1. Amelia powell on January 6, 2020 at 8:41 pm

    this website kind of helps but it does not tell me what i need just being honest.

    • Scott Leysath on January 6, 2020 at 11:20 pm

      I appreciate your honesty, but I’m not sure what it is that you’re missing.

Leave a Comment

Recipe Rating