• 6 skinless duck breasts, cut into 1/2" inch 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
  • 2 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


  • 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 60 minutes until the liquid is reduced and the meat is tender.
  • Garnish with sour cream and cilantro. Serve with warm flour tortillas.

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