Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the potatoes by cutting 2 large potatoes into thick-cut fries, rinsing them with cold water, and patting them completely dry.

2. 2

   Heat 4 cups of vegetable oil in a deep pot to 175°C (350°F) and fry the dried potato fries until golden brown and crispy, about 7-9 minutes, then drain and season with 0.5 teaspoon of salt.

3. 3

   Slice 200 grams of duck breast into 0.5-inch strips, finely mince 15 grams of fresh galangal and 10 grams of garlic, and slice 1 medium red onion and 1 medium yellow bell pepper into thick strips.

4. 4

   In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat until smoking, then add the duck strips and flash-fry for 2-3 minutes until browned on all sides.

5. 5

   Add the minced galangal and garlic to the wok and stir-fry for 30 seconds until fragrant, then add the sliced red onion and yellow bell pepper and stir-fry for 2 minutes until slightly tender-crisp.

6. 6

   Stir in 2 tablespoons of ají amarillo paste, 3 tablespoons of soy sauce, and 1 tablespoon of rice vinegar, tossing everything together for 1 minute to coat the ingredients.

7. 7

   Remove from heat, stir in 0.25 cup of fresh chopped cilantro, and serve the Pato Saltado immediately alongside the crispy potato fries.