Duck Stew With Peppers And Hominy


I made this stew a couple of times with pork and it turned out wonderfully. I felt like it was only missing one thing and that was some wild game meat and duck was what I had in mind. I used the duck breasts for the meat and made a nice stock with the rest of the bodies. My pictures don’t do this stew justice it was awesome! I used a tomatillo salsa that I had made, the whole stew has a nice smokeyness and just enough heat to make you happy. The hominy gives it an addition level of texture and flavor and really puts this stew at the top of my favorites list. The best part is it is done in the crockpot so you can start it before you leave for a day of hunting and come home to a hearty meal at the end of the day.


  • 1.5 lbs duck cut into 1 inch cubes
  • 4 green peppers, diced
  • 1 medium onion, diced
  • 5 cloves of garlic, roughly chopped
  • 2 cups of duck stock
  • 8 ounces of tomatillo salsa (any salsa verde would work)
  • 1 tsp chipotle powder
  • 1 tsp smoked paprika
  • 2 tsp sugar
  • 1-1/2 tsp ground cumin
  • 2 tablespoons of dried oregano
  • 1 tsp liquid smoke
  • 2 16 oz cans white hominy, drained
  •  2 tablespoons olive oil
  • Salt and pepper to taste
 Season the duck with salt and pepper. Heat the oil over medium-high heat and when It starts to smoke, brown the duck pieces in batches until all the duck is browned. Put all the duck in the crockpot and add the remaining ingredients. Stir to combine and set the crock pot on low for 6- to 8 hours. Serve over rice and enjoy.
This will work well with almost any game meat and worked well with pork and chicken also.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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One Response to “Duck Stew With Peppers And Hominy”

  1. Rich Lopez

    I will be trying this dish next week.