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 We eat a lot of duck in this house.  It’s sincerely in-expensive, and we usually similar to it.   We do not eat a lot of red beef actually, saving it for a singular provide similar to a peculiar pork chop, lamb clout or beef . . .

 

I usually buy giveaway operation chicken.   we done a unwavering preference multiform years behind which we would usually eat responsibly reared and sourced meat, fish and poultry.  It equates to which we have unequivocally cut down a expenditure of those things since good . . .  responsibly reared and sourced products price more, and we would rsther than compensate a bit some-more and eat protein similar to which a small reduction often.

 

This is a duck which has unequivocally come home to set down in new weeks (no joke intended) as we have come to sense which a good understanding of a beef products, privately those used in ready meals, beef burgers, etc. have been infested with equine beef and who knows what else . . . nasty commercial operation all round.   we have zero opposite eating equine if which is what we select to do . . . though when we compensate for beef, we design to be eating beef.  ‘Nuff said.

 

This recipe here currently is a tasty approach to make dual vast singular duck breasts widen to deliciously feed 4 people.   Yes, 4 people, and nobody will feel similar to they have been shortchanged, usually so prolonged as we use morally sized duck breasts.

The sorcery happens when we cut any breast in to dual pieces and afterwards kindly bruise them out flat.  They have been afterwards simply vessel grilled and a tasty salsa is done regulating utterly simply . . . sage, butter and lemon.

Delicious served with rice and peas. we deceived currently and used a tote of fungus rice, though any rice will do.   Really I’d adore to have them with pasta, though we know . . . a Toddster, he’s not so lustful . . .

*Chicken Cutlets with Sage, Lemon & Butter*
Serves 4
Printable Recipe

Quick, elementary and delicious.  One of my prime ways to hope for chicken.

4 TBS solid flour
2 vast duck breasts cut in to 4 escallopes
(Cut them in half in length by a center in to two
long skinny pieces)
fine sea salt and creatively belligerent black peppers to taste
1 TBS olive oil
2 TBS butter
1 fat clove of garlic, peeled and bruised
1 tsp solidify dusty virtuoso leaves
the extract of half a lemon

Place your duck cutlets in between dual sheets of adhere movie and whack them kindly to squash them out a bit.  Dust them easily with flour, patting it on and jolt off any excess.  Heat a oil and 1/2 of a butter in a vast nonstick skillet over middle tall heat.  Once it starts to foam, supplement a duck and brown easily on both sides, ambience additive it to ambience with a little salt and black pepper.   Add a garlic and a virtuoso to a vessel along with a superfluous butter.   Squeeze in a lemon extract and let it burble up a minute.  Serve rught away with a little of a lemony juices spooned over any cutlet.
Happy review Chicken Cutlets with Sage, Lemon & Butter recipes, and suffer food and splash design strange here: The English Kitchen

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