Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice the 2 (approximately 500 grams) duck breasts, then score the skin on the duck slices and render the fat in a large pan over medium heat, collecting about 2 tablespoons (30 ml) of the rendered duck fat.

2. 2

   In the same pan with the rendered duck fat, add 2 medium (approximately 300 grams) cubed potatoes and stir-fry for 8 minutes until lightly browned and tender, then remove them and set aside.

3. 3

   Add 1 large (approximately 200 grams) thinly sliced onion to the pan and sauté for 5 minutes until softened, then incorporate 4 minced garlic cloves (approximately 20 grams) and cook for another 1 minute until fragrant.

4. 4

   Return the duck slices to the pan and stir-fry for 4-5 minutes until browned, then add 2 thinly sliced bell peppers (approximately 250 grams total) and continue to stir-fry for 3 minutes.

5. 5

   Season the mixture with 1 teaspoon (5 grams) ground cumin, 1 teaspoon (5 grams) ground coriander, 1/2 teaspoon (2.5 grams) sweet paprika, 1/4 teaspoon (1.25 grams) ground cinnamon, 1 teaspoon (5 grams) salt, and 1/2 teaspoon (2.5 grams) black pepper, mixing thoroughly for 1 minute.

6. 6

   Pour in 1/4 cup (60 ml) of chicken or vegetable broth, bring the mixture to a simmer, and let it cook for 2 minutes to allow the flavors to meld.

7. 7

   Stir the previously cooked potatoes back into the pan, ensuring they are well combined and heated through for 1 minute before serving the Batt Mekallé bil Khodar garnished with 2 tablespoons (30 ml) of fresh chopped cilantro.