800 g of duck, cut into strips
1 tablespoon of salt
4 cloves of garlic, minced
1/4 cup of chopped fresh parsley
5 soup spoons of olive oil
4 medium-sized potatoes, peeled and cubed (480 g)
1 cup of fresh or frozen peas (120 g)
1 cup of hot water (240 ml)
1 soup spoon of orange zest, cut into strips
800 g of duck, cut into strips
1 tablespoon of salt
4 cloves of garlic, minced
1/4 cup of chopped fresh parsley
5 soup spoons of olive oil
4 medium-sized potatoes, peeled and cubed (480 g)
1 cup of fresh or frozen peas (120 g)
1 cup of hot water (240 ml)
1 soup spoon of orange zest, cut into strips
In a large bowl, season the meat with salt, garlic, and parsley
In a large skillet, heat 4 soup spoons of olive oil over high heat and fry small portions of the meat until golden brown (about 20 minutes)
Remove with a slotted spoon and transfer to a serving dish
Repeat the process with the remaining meat, frying in small portions at a time
Return the meat to the skillet and add the potatoes, peas, and remaining olive oil
Mix well
Add hot water and simmer, scraping the bottom of the skillet with a wooden spoon
Add orange zest, reduce heat, and cook until the potatoes and peas are tender (about 20 minutes)
Transfer to a serving dish and serve immediately
358 calories per serving
