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!
Ingredients
- 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,
Instructions
- 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.