Duck with Habanero Chiles (Pato con Chiles Habaneros)

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 large ducks, cut up in pieces
1 medium onion, sliced
2 cloves garlic
water to cover
6 pounds tomatoes, roasted
2 habanero chiles, seeds and stems removed, minced
2 cloves
2 bay leaves
1 sprig fresh thyme
1 sprig fresh oregano
1 heaping tablespoon of butter
salt to taste


Place the duck, onion, and one clove garlic in a large pot and just cover it with water. Boil at a high heat for about 1 hour, or until the duck is tender.

Combine the tomatoes with the chiles, cloves, bay leaf, thyme, oregano, cloves and garlic in a blender and puree. In a saucepan over medium heat, saute this mixture in the butter for about 20-30 minutes, stirring constantly. Add the duck and continue to cook at a lower temperature for about 30 minutes. Add salt to taste and serve.

Yields 6-8 servings.

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