Ingredients
- ½ Cup of Flour
- 3 Tbsp. Olive Oil
- 6 Cloves Garlic, Smashed
- 1/3 Cup Dry White Wine
- 1 Tbsp. Capers
- ½ Cup Water
- 4 Tbsp. Butter
- 3 Tbsp. Lemon Juice
- 16 oz. Angel Hair Pasta or Spaghetti Noodles, Cooked
- Parsley and Lemon Wedges for Garnish.
Direction
- Carefully remove skin from the duck breast. Butterfly each duck breast in half. Cover with plastic wrap and use a meat tenderizer to pound each duck cutlet thin.
- Toss duck breast in flour in a large bowl until coated.
- Heat 2 Tbsp. olive oil in a deep saucepan on medium-high heat. Add in duck cutlets and cook for 3-5 minutes per side. Remove duck cutlets from the pan and set aside.
- Add remaining olive oil to same pan. Add garlic, white wine, and capers and cook for 2 minutes. Scrape the brown bits from the pan and stir frequently.
- Add in water and butter. Let sauce thicken for 5 minutes.
- Add duck cutlets back into the pan. Add lemon juice, stir, and spoon the sauce over the duck cutlets. Reduce for 5 more minutes.
- Spoon duck cutlets, sauce, and garlic over a bed of pasta. Garnish with lemon wedges and parsley then serve.