How to make duck cutlets. Duck cutlets with cranberry sauce

Peel the meat and cut it into small cubes. If you do this with a knife, freeze the meat (or do not defrost it completely) - this way it will cut more easily. If you have a food processor that cuts food into pieces, then the preparatory process before frying these cutlets will be a breeze.

Add diced onion and apple to the meat (I remove the skin from apples only when they are purchased - and in this photo they are from my grandmother’s, from a rural garden, so the skin, and with it a huge amount of vitamins, goes into the dish). If available, also add chopped fresh herbs.

Mix eggs with sour cream and flour, add salt and pepper. Add the meat here, stir - the minced meat is ready. Let it sit for a while so that the meat “takes” more juices from the remaining ingredients. If the minced meat seems too runny (duck breasts come in different sizes), add a little more flour.

Fry the cutlets in hot oil. They are a little reminiscent of pancakes, since the minced meat is scooped up with a tablespoon.

However, they have a cutlet taste, with noticeable pieces of meat and a delicate apple aftertaste. And by the way, it is very difficult to determine what kind of meat the cutlets are made from - even a person who is well acquainted with the taste of duck can be seriously confused by the apple aroma.

Today I want to talk about a recipe for duck fillet cutlets. I cook duck cutlets often. The cutlets turn out very juicy and tender, and not dry. Duck fillet cutlets taste much better than chicken fillet cutlets. My duck is homemade, and the fillet is beautiful and fresh.
I cut the duck fillet and lard into arbitrary pieces. I peeled the onion and cut it into pieces too.

I passed all the ingredients through a meat grinder.

I soaked the bread crumb in milk in advance. It is better to take the bread crumb not fresh.

I squeezed the bread crumb well from the milk and added the crumb to the minced meat.

Add salt and ground black pepper to the minced meat to taste.

I kneaded the minced meat well with my hands, then served the minced meat with my hands for more than 5 minutes.
The minced meat must be served; cutlets made from such minced meat are tender. The minced meat should not spread and keep its shape. Then I put the minced meat in the refrigerator for 30 minutes.

I form cutlets from minced meat.

I heat a frying pan with vegetable oil well, then lay out the cutlets. Fry over medium heat until golden brown.

I fry the cutlets on both sides.

Then you need two hundred cutlets until done. I put the cutlets in a saucepan, add a little water, and simmer over low heat until done, about 40 minutes. I make sure to cover the pan with a lid. From this amount of minced meat I got 11 cutlets.
Ready cutlets can be served with potatoes or hot pasta. The cutlets taste juicy and tender and delicious.

Bon appetit!

Cooking time: PT01H10M 1 h. 10 min.

Have you tried duck cutlets and were not indifferent to them? As I understand you. After all, these are incredibly tasty, juicy, aromatic cutlets with an appetizing, crispy crust. And if you serve mashed potatoes and a salad of fresh vegetables as a side dish, this is the peak of taste and enjoyment of food. If you are not afraid of gaining weight because duck cutlets are not considered dietary, eat with confidence.

Prepare the necessary ingredients for duck cutlets.

Place the bread in a deep bowl and pour in milk. Set aside for now and start preparing the minced meat.

Wash the duck thoroughly and wipe with napkins, removing excess moisture. Then you need to remove the duck breast fillet. To do this, use the sharp tip of a knife to make a deep longitudinal cut along the entire keel. Then use cutting movements to separate the meat from the bone. In this way, cut off one half of the fillet, and then the second.

When the fillet is ready, cut it into small pieces. There is no need to remove the lard - some of it will be rendered during frying, and some will serve to make the cutlets juicier and more nutritious.

Grind the prepared meat in a meat grinder with a fine or medium mesh.

Also grind the peeled onion and garlic into the minced meat.

Add a chicken egg, add salt, ground black pepper, breadcrumbs (I use breadcrumbs with spices, which include: coriander, red pepper, nutmeg and basil) and semolina. Then add the bread, previously soaked in milk. The milk must be squeezed out and only the crumb, without the crust, added to the minced meat.

Mix the whole mass thoroughly. There is no need to rush at this stage - all ingredients should be combined into a single whole. To achieve this, you need to use force and beat off the minced meat.

You need to take out all the minced meat and forcefully, with a sharp movement, put it back. Repeat this 20-30 times. After this, the minced meat will become more fluffy, will hold its shape well and will not allow the cutlets to crack and fall apart during frying.

Then the minced meat must be divided into small parts and cutlets should be formed from each. The size and shape of the cutlets depend only on your desires and preferences. Each cutlet must also be beaten, tossing it from palm to palm with sharp movements.

When all the cutlets are formed, you can heat a frying pan with vegetable oil. When the oil is hot and starts to crackle a little, add the cutlets.

Fry them on both sides until nicely browned.

Tender, juicy and nutritious duck cutlets can be served. But you won’t have to call anyone for it, because everyone gathered during the frying process - it’s hard to resist such an aroma.

Bon appetit. Cook with love.

Difficulty of preparation: Easily

Cooking time: up to 1 hour

Vegetarianism: No

Kitchen: Do not belong

Number of servings: 8 servings

Type of dish: Second courses

Calories: 294 kcal

Protein: 5g / Fat: 21g / Carbohydrates: 21g

Ingredients for tender duck cutlets for 8 servings:

Ground black pepper

Ground nutmeg

Refined vegetable oil

Recipe for cooking tender duck cutlets step by step

Analysis of a dish based on ingredients

publication date: 09/08/2014

Use of information from the site is possible only with an active link to the source and a notification to the mailbox. It is allowed to copy information no more than 10 pages per month under the terms of the current site.

For any questions write to

findfood.ru

Duck cutlets

As a main course, I offer you a very simple recipe for duck cutlets. Juicy, satisfying and without excess oil and fat - an excellent option for the whole family.

INGREDIENTS

Minced meat 1 Kilogram
Onion 1-2 pieces
Garlic 2-5 cloves
Vegetable oil 1 tbsp. spoon
Egg 1 piece
Breadcrumbs 100 grams
Salt 1 teaspoon
Spices 1 teaspoon
Greens To taste

1. This is the set of ingredients you will need to repeat the recipe for making duck cutlets in your kitchen. To make the minced meat juicier, you can pass half the fillet through a meat grinder, and finely chop the rest with a knife.

2. First of all, pour a little vegetable oil into a frying pan and heat it up. Peel and chop the onion and garlic. Place them in a frying pan and fry, stirring occasionally.

3. When the onion turns golden, add aromatic spices to taste - pepper, nutmeg, etc. Stir again and you can remove from heat.

4. Wash, dry and chop the mint. Of course, you can also use green onions, parsley, dill, cilantro, etc. in this simple duck cutlet recipe.

5. Add herbs, fried onions with garlic and some breadcrumbs to a deep bowl with minced meat. Beat in the egg. Add salt and pepper to taste, mix everything well.

6. Form small cutlets from the prepared minced meat and place them on a baking sheet. At the same time, preheat the oven to approximately 200 degrees.

7. Duck cutlets are baked at home for about 20 minutes until cooked.

povar.ru

Duck cutlets

Slice of bread – 2 pcs.

Garlic – 2 cloves

Breadcrumbs with spices - 1 tbsp.

Semolina – 1 tbsp.

Salt, ground black pepper - to taste

Cooking process

Prepare the necessary ingredients for duck cutlets.

Place the bread in a deep bowl and pour in milk. Set aside for now and start preparing the minced meat.

Grind the prepared meat in a meat grinder with a fine or medium mesh.

Also grind the peeled onion and garlic into the minced meat.

Mix the whole mass thoroughly. There is no need to rush at this stage - all ingredients should be combined into a single whole. To achieve this, you need to use force and beat off the minced meat.

When all the cutlets are formed, you can heat a frying pan with vegetable oil. When the oil is hot and starts to crackle a little, add the cutlets.

Fry them on both sides until nicely browned.

Tender, juicy and nutritious duck cutlets can be served. But you won’t have to call anyone for it, because everyone gathered during the frying process - it’s hard to resist such an aroma.

Bon appetit. Cook with love.

Video recipe

www.iamcook.ru

Duck cutlets

Duck – 500 gr.
Bread – 2 slices
Milk – 150 ml.
Egg – 1 pc.
Onion – 2 pcs.
Garlic – 2 cloves
Paneer crackers - 1 tbsp. l.
Semolina – 1 tbsp. l.
Pepper - to taste
Salt - to taste

To prepare the cutlets, we will use only duck breast. There is no need to remove the skin, the fat will melt wonderfully during frying, and the rest will make the cutlets tender and juicy. Cut the meat into medium pieces and pass through a meat grinder.

Remove the crust from the bread and soak in milk.

For the minced meat, also mince the garlic and onions.

Squeeze out the bread and add to the meat, add the egg, breadcrumbs, semolina, salt and pepper to taste.

Mix well and beat the minced meat with your hands so that it becomes homogeneous and fluffy. Form cutlets.

Heat the vegetable oil well in a frying pan and place the cutlets. Fry until beautiful golden brown.

Serve these cutlets warm or cold, they are equally delicious.

Duck cutlets are very juicy, tender, tasty and aromatic. Preparing them is not difficult at all; these cutlets are perfect for mashed potatoes or other side dishes, as well as for vegetable salads and pickles. These cutlets are quite high in calories and therefore filling. To make them more tender and airy, then add a little semolina, but you don’t have to add it. Use your favorite spices to fully enhance the flavor of the duck.

www.master-recipes.com

Minced duck cutlets step by step photo recipe

Corn flour 6 tbsp. l.

Refined sunflower oil 125 ml

Butter 50 g

Chicken eggs 1 pc.

White bread 130 g

Onion 1 pc.

Ground black pepper 3 pinch

To prepare duck meat cutlets, we need duck fillet, onions, chicken eggs, butter, white bread, milk, refined sunflower oil, corn flour, salt and ground black pepper.

Cut the duck fillet into pieces (with or without skin, so that the cutlets are less fatty).

Soak the bread in milk.

We pass duck meat, soaked bread, and onions through a meat grinder.

Beat the egg into the minced meat, add salt and pepper.

For the recipe for making cutlets with photos, see below.

These exceptional cutlets are served with cranberry sauce and mashed potatoes on the side. The recipe is very interesting, I spotted it on the menu of one of the capital’s Russian cuisine restaurants. So today we have national on our menu Russian cuisine dish. For me, these duck cutlets were a real discovery. Before this, I had only tried poultry, and chicken in different variations. Try cooking duck cutlets and you won't regret it! This dish can also be served at a holiday table.

Duck cutlets - recipe

To prepare the cutlets, we need duck meat. You can buy a whole duck at the store and cut it yourself. For the cutlets you only need meat fillet. What other products will you need:

duck fillet 400 grams;
onion 1 piece;
½ cup cream;
a little flour;
vegetable oil for frying;
salt and black pepper to taste.

Grind the duck meat in a meat grinder along with onions, add cream, as well as salt and black pepper to taste. The minced meat must be kneaded well, throwing it into the bowl with noticeable force. The cutlet mass should become slightly sticky and homogeneous. Form small cutlets, roll them in flour and fry in vegetable oil until golden brown. Next, the duck cutlets are brought to readiness for 10 minutes by simmering over low heat.

Cranberry sauce for cutlets

Cranberry sauce goes well with the taste of all meat dishes. It can be served with chicken, turkey, pork, beef and of course duck cutlets! Your meat dishes served with sweet and sour cranberry sauce acquire new notes in taste and an original, bright festive design. To prepare sweet and sour cranberry sauce for our cutlets, take:

cranberries (fresh or frozen) 1 cup;
¼ cup sugar;
¼ glass of red wine;
1 orange.

Mix cranberries, washed and dried in a colander, with orange zest, sugar, wine and juice squeezed from the orange. Place the mixture on the fire and cook over medium heat until the berries release their juice. The sauce will become thicker and at this point you can remove it from the heat. Grind the slightly cooled sauce in a blender until pureed.

Serving cutlets is also a kind of art. Serve the duck cutlets with mashed potatoes, generously pour over sweet and sour cranberry sauce and place homemade pickles (cucumbers, tomatoes) on the dish. This is the kind of pleasure Russian cuisine can give us. Bon appetit!

Everyone is interested in your opinion!

Don't leave in English!
There are comment forms just below.

Veal cutlets with cheese and tomato coating in the oven