Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots

Duck is a tender, juicy protein that can elevate any dish with its nutty-tasting fattiness. It’s as easy to cook as any other type of meat, and its “gamey” nature pairs well with earthy vegetables. You can even vary what spices you use to bring out the duck’s different flavors. For this Braised Duck Leg recipe, we pair roasted green chiles with cumin, coriander, oregano, and a dash of lime. This blend balances acid, salt, and spice to make any home chef a pro in the kitchen.

Braised Duck Leg in Green Chile Recipe


4 duck legs
Salt and pepper to season
2 tablespoons olive oil
1 chopped onion
2 cloves garlic, minced
2 cups chicken broth
1 cup freshly roasted green chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
Juice of 1 lime


  1. Preheat the oven to 325°F.
  2. Season the duck legs with salt and pepper.
  3. Heat the olive oil over medium-high heat in a large oven-safe skillet or Dutch oven. Brown the duck legs on all sides until a golden-brown color. Remove and set aside.
  4. Sauté the chopped onion in the same skillet until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute.
  5. Incorporate the diced green chilies, ground cumin, ground coriander, and dried oregano into the skillet. Cook for an additional 2 minutes to release the fragrance of the spices.
  6. Pour in the chicken broth and bring the mixture to a simmer.
  7. Return the duck legs to the skillet, ensuring they are partially submerged in the liquid.
  8. Cover the skillet with a lid and transfer it to the preheated oven. Braise the duck legs for 2 to 2 and a half hours until the meat becomes tender and easily detaches from the bone.
  9. Once cooked, remove the skillet from the oven and drizzle the lime juice over the duck legs.

Cumin-Infused Roasted Carrots Recipe


6-8 medium carrots, peeled and cut into sticks
2 tablespoons olive oil
1 teaspoon ground cumin
Pinch of salt and pepper


  1. Preheat the oven to 400°F.
  2. In a bowl, coat the carrot sticks with olive oil, ground cumin, salt, and pepper, ensuring even coverage.
  3. Arrange the seasoned carrot sticks in a single layer on a baking sheet.
  4. Roast the carrots in the oven for about 20 to 25 minutes until they become tender and develop a slightly caramelized exterior.

Recipe by Gabe Gomez / Food by Kristen Palmer / Styling by Anna Calabrese / Photography Dave Bryce

A footer photo with a black background and subscribe info and button
Subscribe to TABLE Magazine‘s print edition.


Choose your region

We respect your privacy.


Related Articles

9 Cold Weather Greens Recipes

Don't miss out on your chance to use these beautiful, seasonal greens.

Braised Pork Shoulder & Kimchi Soup

A pork dish highlighting Korean flavors.

6 Root Vegetable Recipes

Bring a root vegetable (or two) into your weekly dinner schedule.