Ingredients & Substitutes

Instructions

1. 1

   Slice 1 pound of duck breast into thin strips and season them with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large wok or skillet over high heat until shimmering.

3. 3

   Add the seasoned duck breast strips to the hot wok and stir-fry for 4-5 minutes until browned and mostly cooked through, then remove the duck from the wok and set it aside.

4. 4

   In the same wok, add 1 large thinly sliced red onion, 1 large thinly sliced red bell pepper, and 1 large thinly sliced green bell pepper, then stir-fry for 5 minutes until vegetables begin to soften.

5. 5

   Incorporated 4 cloves of minced garlic, 1 tablespoon of sweet paprika, and 1 teaspoon of ground cumin into the wok, cooking for 1 minute until fragrant.

6. 6

   Pour in 0.5 cup of dry white wine and 0.5 cup of beef broth, scraping the bottom of the wok to loosen any browned bits, then bring the mixture to a simmer.

7. 7

   Return the cooked duck to the wok along with 1 cup of halved cherry tomatoes, cooking for an additional 2-3 minutes until the sauce slightly thickens and tomatoes are warm.

8. 8

   Garnish the Pato Salteado Criollo with 0.25 cup of fresh chopped parsley and 2 tablespoons of fresh chopped oregano before serving immediately.