Peel the meat from the skin, cut it into small cubes. If you do this with a knife, freeze the meat (or do not completely defrost it) - this way it will be cut more obediently. If you have a food processor that cuts food into pieces, then the preparatory process before frying these cutlets will be easier for you.
Add diced onion and an apple to the meat (I peel apples only when they are purchased - and in this photo they are grandmothers, from a rural garden, so the peel, and with it a huge amount of vitamins, goes into the dish). If available, add chopped fresh herbs here as well.
Mix eggs with sour cream and flour, salt and pepper them. Add meat here, knead - here the minced meat is ready. Let it stand for a while so that the meat "takes" more juices from the rest of the ingredients. If the minced meat seems too liquid to you (after all, duck breasts come in different sizes), add a little more flour.
Fry cutlets in hot oil. They are a bit like pancakes, as minced meat is collected 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 cutlets are made from - even a person who is well acquainted with the taste of duck can be seriously confused by the apple flavor.
Difficulty of preparation: Easily
Time for preparing: up to 1 hour
Vegetarianism: No
Kitchen: Do not belong
Servings: 8 servings
Dish type: Main courses
Calories: 294 kcal
Proteins: 5g / Fats: 21g / Carbs: 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: 08.09.2014
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Duck cutlets
As a main course, I offer you a very simple recipe for duck cutlets. Juicy, satisfying and at the same time without excess oil and fat - a great option for the whole family.
INGREDIENTS
- Mince 1 Kilogram
- Bulb 1-2 Pieces
- Garlic 2-5 Cloves
- Vegetable oil 1 tbsp. a spoon
- Egg 1 piece
- Breadcrumbs 100 Grams
- Salt 1 teaspoon
- Spices 1 teaspoon
- Greens to taste
1. Here is a 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 skip half the fillet through a meat grinder, and chop the rest finely with a knife.
2. First of all, pour a little vegetable oil into the pan, heat it up. Peel and mince the onion and garlic. Put them in the pan, 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. In a deep bowl with minced meat, add greens, fried onions with garlic and a little breadcrumbs. Beat in an egg. Salt and pepper to taste, mix well.
6. Form small cutlets from the prepared minced meat, put them on a baking sheet. In parallel, preheat the oven to 200 degrees approximately.
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
Have you tried duck cutlets and did not remain indifferent to them? As I understand you. After all, these are incredibly tasty, juicy, fragrant 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 to gain weight, because duck cutlets are not dietary, eat boldly.
Prepare the necessary ingredients for duck cutlets.
Put the bread in a deep bowl and pour milk over it. Set aside for now and start cooking the stuffing.
Wash the duck thoroughly and wipe with napkins, removing excess moisture. Then you need to remove the duck breast fillet. To do this, it is necessary to make a deep longitudinal incision along the entire keel brush with the sharp tip of a knife. Then, with cutting movements, separate the meat from the bone. Thus, cut one half of the fillet, and then the second.
When the fillet is ready, cut it into small pieces. You don’t need to remove the fat - part of it will melt during frying, and part will serve for the juiciness and nutritional value of the cutlets.
Grind the prepared meat with a meat grinder with a fine or medium mesh.
Peeled onion and garlic also grind to minced meat.
Add a chicken egg, add salt, ground black pepper, bread crumbs (I use croutons 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 should be added to the minced meat, without the crust.
Thoroughly mix the whole mass. There is no need to rush at this stage - all the ingredients should be maximum combined into a single whole. To achieve this, it is necessary to apply force and beat off the minced meat.
It is necessary to take out all the stuffing and with force, a sharp movement, return it back. Repeat this 20-30 times. After that, the minced meat will become more magnificent, it will keep 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 form cutlets from each. The size and shape of the cutlets depend only on your desires and preferences. Each cutlet must also be beaten off, throwing it from palm to palm, with sharp movements.
When all the cutlets are formed, you can heat the pan with vegetable oil. When the oil warms up well and starts to crackle a little, put the cutlets.
Fry them on both sides until they are nicely browned.
Tender, juicy and nutritious duck cutlets can be served on the table. But you won’t have to call anyone for him, because everyone gathered during the roasting - it’s hard to resist such a flavor.
Enjoy your meal. Cook with love.
Video recipe
www.iamcook.ru
Duck cutlets
- Duck - 500 gr.
- Bread - 2 slices
- Milk - 150 ml.
- Egg - 1 pc.
- Bulb - 2 pcs.
- Garlic - 2 cloves
- Panirov. crackers - 1 tbsp. l.
- Semolina - 1 tbsp. l.
- Pepper - to taste
- Salt - to taste
For the preparation of cutlets, we will use only duck breast. The skin does not need to be removed, 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 minced meat, also pass garlic and onions through a meat grinder.
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 lush. Form cutlets.
Heat the vegetable oil well in a frying pan and lay out the cutlets. Fry until a beautiful golden color.
Serve these meatballs warm or cold, they are equally delicious.
Duck cutlets are very juicy, tender, tasty and fragrant. Cooking them is not difficult enough, such cutlets are perfect for mashed potatoes or other side dishes, as well as for vegetable salads and pickles. Such cutlets are quite high-calorie and therefore satisfying. To make them more tender and airy, then add a little semolina, but you can not add. Use your favorite spices to bring out the full 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, onion, chicken egg, butter, white bread, milk, refined sunflower oil, corn flour, salt and black pepper.
Cut the duck fillet into pieces (with or without skin, so that the cutlets are less greasy).
Bread soaked in milk.
We pass duck meat, soaked bread, onions through a meat grinder.
We beat the egg into the minced meat, salt and pepper.
Stage 1
For the preparation of cutlets, we will use only duck breast. The skin does not need to be removed, 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.
2. Stage
Remove the crust from the bread and soak in milk.
3. Stage
For minced meat, also pass garlic and onions through a meat grinder.
4. Stage
Squeeze out the bread and add to the meat, add the egg, breadcrumbs, semolina, salt and pepper to taste.
5. Stage
Mix well and beat the minced meat with your hands so that it becomes homogeneous and lush. Form cutlets.
6. Stage
Heat the vegetable oil well in a frying pan and lay out the cutlets. Fry until a beautiful golden color.
7. Stage
Serve these meatballs warm or cold, they are equally delicious.
Enjoy your meal!!!
Duck cutlets are very juicy, tender, tasty and fragrant. Cooking them is not difficult enough, such cutlets are perfect for mashed potatoes or other side dishes, as well as for vegetable salads and pickles. Such cutlets are quite high-calorie and therefore satisfying. To make them more tender and airy, then add a little semolina, but you can not add. Use your favorite spices to bring out the full flavor of the duck.
Ingredients
To prepare duck cutlets you will need:
duck - weight 2.3 kg;
onions - 1-2 pcs.;
garlic - 2 cloves;
bread - 3-4 slices;
milk - 200 ml;
eggs - 2 PCS .;
salt, black ground pepper - to taste;
semolina - 3-4 tbsp. l.;
breadcrumbs - optional;
vegetable oil for frying.
Cooking steps
Soak white bread in milk. I leave one slice of white bread unsoaked and run it through a meat grinder at the very end (after the meat).
Pass the duck meat through a meat grinder along with fat and skin, peeled garlic and onions, bread (you can pass meat with vegetables and bread through a meat grinder twice).
Add salt, ground black pepper, chicken eggs, semolina and the remaining milk to the minced meat, mix thoroughly. Cover the minced meat with cling film and refrigerate for 20 minutes.
Then mix the mince again. Moisten your palms with water, use a tablespoon to collect minced meat. Form a cutlet in the palms, lightly beating the minced meat in your hands. Roll, if desired, in breadcrumbs.
Put the duck cutlets in a pan heated with vegetable oil and fry on both sides over medium heat until golden brown (approximately 5-7 minutes on each side, cooking time depends on the size of the cutlets). It is not necessary to cover the pan with a lid during the frying process.
Fried cutlets can be put in a saucepan, pour a little water, cover with a lid and simmer over low heat for 10-15 minutes (you can send the cutlets to the oven, preheated to 180 degrees, and bring them to readiness for 15 minutes). 
Duck cutlets according to this recipe can be cooked without breading, they turn over perfectly and do not stick to the pan.
But in the photo cutlets with breading.
Have you tried duck cutlets and did not remain indifferent to them? As I understand you. After all, these are incredibly tasty, juicy, fragrant 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 to gain weight, because duck cutlets are not dietary, eat boldly.
Prepare the necessary ingredients for duck cutlets.
Put the bread in a deep bowl and pour milk over it. Set aside for now and start cooking the stuffing.
Wash the duck thoroughly and wipe with napkins, removing excess moisture. Then you need to remove the duck breast fillet. To do this, it is necessary to make a deep longitudinal incision along the entire keel brush with the sharp tip of a knife. Then, with cutting movements, separate the meat from the bone. Thus, cut one half of the fillet, and then the second.
When the fillet is ready, cut it into small pieces. You don’t need to remove the fat - part of it will melt during frying, and part will serve for the juiciness and nutritional value of the cutlets.
Grind the prepared meat with a meat grinder with a fine or medium mesh.
Peeled onion and garlic also grind to minced meat.
Add a chicken egg, add salt, ground black pepper, bread crumbs (I use croutons 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 should be added to the minced meat, without the crust.
Thoroughly mix the whole mass. There is no need to rush at this stage - all the ingredients should be maximum combined into a single whole. To achieve this, it is necessary to apply force and beat off the minced meat.
It is necessary to take out all the stuffing and with force, a sharp movement, return it back. Repeat this 20-30 times. After that, the minced meat will become more magnificent, it will keep 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 form cutlets from each. The size and shape of the cutlets depend only on your desires and preferences. Each cutlet must also be beaten off, throwing it from palm to palm, with sharp movements.
When all the cutlets are formed, you can heat the pan with vegetable oil. When the oil warms up well and starts to crackle a little, put the cutlets.
Fry them on both sides until they are nicely browned.
Tender, juicy and nutritious duck cutlets can be served on the table. But you won’t have to call anyone for him, because everyone gathered during the roasting - it’s hard to resist such a flavor.
Enjoy your meal. Cook with love.
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