In a large skillet, heat olive oil over medium heat. Season duck breasts with salt and black pepper. Place duck skin-side down and sear for about 6-8 minutes until crispy. Flip and cook for another 4-6 minutes until cooked through. Remove from skillet and let rest.

Sauté the Vegetables

In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent. Add diced potatoes and cook for about 5 minutes, stirring occasionally.

Add Chiles and Tomatoes

Stir in the roasted pueblo chiles and canned diced tomatoes. Pour in the chicken broth and add cumin. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes until the potatoes are tender.

Combine and Serve

Slice the rested duck breast and add it back to the skillet. Stir in lime juice and adjust seasoning with salt and pepper. Serve hot, topped with crumbled cotija cheese.