Defrost the wild duck in your freezer and give this recipe a try. Our friends at Nevada Foodies whip up a delicious Wild Duck Verde Stew using game from the sky. ~ The Editors
A Fine Feathered Feast
Shoot with accuracy and reap the reward at the dinner table.
This mouthwatering Mexican American inspired stew is filled with sliced chunks of tender duck cooked in a sauce made of roasted and chopped hatch chiles, onions and broth. Add your favorite diced toppings like green onions and cilantro for an ultimate ‘summer’ or ‘fall’ duck dinner.
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.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Ingredients
Learn all the steps to make this mouthwatering Wild Duck Verde Stew recipe on the Wild Game Cuisine website.
The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women. View all posts by The WON
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