Duck cutlets. Duck cutlet recipe What can you cook with duck mince

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 PC .;
salt, ground black 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, fat and skin, peeled garlic and onions, and bread through a meat grinder (you can mince meat with vegetables and bread twice).

Add salt, ground black pepper, chicken eggs, semolina and the remaining milk to the resulting minced meat, mix thoroughly. Cover the minced meat with cling film and refrigerate for 20 minutes.

Then mix the minced meat again. Wet your palms with water and scoop out the minced meat using a tablespoon. Form a cutlet in your palms, lightly beating the minced meat in your hands. Roll in breadcrumbs, if desired.

Place duck cutlets in a frying pan heated with vegetable oil and fry on both sides over medium heat until golden brown (about 5-7 minutes on each side, cooking time depends on the size of the cutlets). There is no need to cover the pan with a lid while frying the cutlets.

The fried cutlets can be placed in a saucepan, pour in a little water, cover with a lid and simmer over low heat for 10-15 minutes (you can also put the cutlets in the oven, preheated to 180 degrees, and bring them to readiness for 15 minutes).
Duck cutlets can be cooked according to this recipe without breading; they turn over perfectly and do not stick to the pan.

But in the photo there are cutlets with breading.

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

Stage 1
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.

2. Stage
Remove the crust from the bread and soak in milk.

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

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 fluffy. Form cutlets.

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

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

Bon appetit!!!

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.

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.

2-12-2017, 09:38

recipe with photos step by step

Recipe description:
What I want to say about duck cutlets, regardless of the fact that they are quite fatty, I really like them.
Duck cutlets are juicy, soft and tender.
I like them much better in taste than pork, veal or chicken cutlets.
Duck meat is considered very healthy, especially recommended for those who suffer from anemia and certain nervous disorders.
Duck fat contains a large amount of omega-3 fatty acids, which are a real cure for the cardiovascular system and improve brain function.
So, taking into account the above, sometimes you can treat yourself to fatty, but very tasty duck cutlets.
To prepare minced meat, I used both duck meat and skin, and I want to note that the bulk of the fat is concentrated in the skin.
If you want your cutlets to be less fatty, remove the skin and use only duck meat for making cutlets.

How to cook duck cutlets

Recipe Ingredients

• Duck meat 800 gr.
• Onions 100 gr.
• egg 1 pc.
• Loaf 80 gr.
• Salt to taste
• Turmeric 0.5 teaspoon
• Dried basil 0.5 teaspoon

Recipe

Step 1

Wash the duck well, separate the meat from the bones, cut into pieces.

Step 2

Pass duck meat, onions and loaf soaked in milk through a meat grinder.
Add eggs, salt, turmeric, basil.
I cooked a double portion of cutlets, so there are 2 eggs in the photo.

Step 3

Form cutlets, place in a frying pan heated with a small amount of vegetable oil.
Fry covered on both sides until cooked.
Since the cutlets release a lot of fat, I pour a small amount of oil only at the beginning, then I do not add oil, but fry the cutlets in the released fat.