Name: Lemon‑Caper Duck Scallopini with a Hint of Orange
Yield: 4
Cuisine: Various
Ingredients: 4 cutlets skinless duck breast cutlets; 8 leaves fresh sage leaves; 1/4 cup all‑purpose flour; kosher salt; freshly ground black pepper; 4 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1/2 cup dry white wine; 1/4 cup capers, rinsed; 1 cup low‑sodium chicken stock; 2 juiced lemons fresh lemon juice; 1 thinly sliced lemon; 2 tablespoons flat‑leaf parsley, chopped; 1 teaspoon orange zest

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