Duck Picatta
Lemony Duck Picatta pairs wonderfully with Chardonnay! Pan fried Duck Breast cutlets covered in buttery lemon sauce over a bed of pasta makes an irresistible pairing with dry and oaky Chardonnay.
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Ingredients
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½ Cup of Flour
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3 Tbsp. Olive Oil
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6 Cloves Garlic, Smashed
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1/3 Cup Dry White Wine
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1 Tbsp. Capers
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½ Cup Water
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4 Tbsp. Butter
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3 Tbsp. Lemon Juice
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16 oz. Angel Hair Pasta or Spaghetti Noodles, Cooked
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Parsley and Lemon Wedges for Garnish.
Directions
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1
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.
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2
Toss duck breast in flour in a large bowl until coated.
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3
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.
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4
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.
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5
Add in water and butter. Let sauce thicken for 5 minutes.
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6
Add duck cutlets back into the pan. Add lemon juice, stir, and spoon the sauce over the duck cutlets. Reduce for 5 more minutes.
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7
Spoon duck cutlets, sauce, and garlic over a bed of pasta. Garnish with lemon wedges and parsley then serve.
