Minced duck cutlets. Minced duck cutlets utolina recipe What can be made from duck minced meat

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.

Few people don’t like homemade cutlets, meatballs, meatballs and meatballs that just melt in your mouth. Dishes made from ground meat have long occupied a place of honor on our table. Store shelves are full of a variety of minced products - beef, pork, chicken. But sometimes you want to pamper your taste buds with, say, navy-style pasta with chopped duck meat or soup with meatballs.

How to make minced duck and what you need to prepare for it

Most housewives don’t bother and buy ready-made semi-finished products in the store. However, this does not prevent them from subsequently expressing their dissatisfaction with the lackluster taste, preservatives and food additives. I just want to ask them: what’s stopping you from making such a product yourself at home? After all, this requires very little.

Nothing complicated here. A thrifty housewife who knows recipes for minced duck will always take a whole carcass or at least half. The bones are useful for making a flavorful broth, which can be used, for example, for baking cabbage rolls in the oven.

Duck meat is cut from the bones, of course, the breast is used. The skin is also useful if we want to get juicy cutlets. As culinary practice shows, a particularly bright taste is obtained when using several types of meat. To do this, you can additionally purchase:

Beef - shoulder, brisket or tenderloin.
Pork - neck, shoulder, shoulder.
Lamb - thigh or rump.

Important! A good semi-finished product is prepared from fresh, not frozen meat. This is the only way we will get a useful product. Remember: bad meat is bad mince.

Combining combinations of different types of meat is the main secret of a delicious dish. Here you have the flag in your hands. For example, the ratio of three varieties: beef, pork and duck (4:3:3). The rest is a matter of taste - experiment. There are two tasks left: how to make minced duck and what to cook with it.

Let's do farce

First of all, the equipment - a meat grinder must have sharpened knives. If you prefer minced meat, use a sharp knife and inspiration. Actually, who did , should already know about this.

Cooking process

Rinse the carcass, remove the skin, remove bones and excess veins.
Cut the meat into small pieces.
Peel the onions, wash and cut into thin half rings. Sauté the onion over low heat with vegetable oil until golden brown.
Pass the meat and onions through a meat grinder. A diligent housewife will twist the minced meat at least twice - this contributes to the softness of the final product, especially for cutlets.
Salt and pepper the finished product to taste. Gourmets will not fail to add juniper berries or garlic.
Add eggs and bread soaked in milk to the mixture and mix. Some cooks categorically skip this stage, but there is also the opposite opinion - the products contribute to softness.
Mix the mixture thoroughly with your hands. We don’t disdain – this is the only way the semi-finished product will be enriched with air and become more fluffy. Some cooks add ice cubes during the process and blend again, which gives it a fluffy feel.
Place the finished product in the refrigerator for at least 30 minutes. This way it will be saturated with salt and spices and acquire a rich aroma. Salt helps enhance the emulsification of meat. Fats and proteins will bind well, making the mass more homogeneous.

Important Details

Resourceful housewives add chopped carrots or cabbage to recipes for minced domestic duck. Vegetables beaten with egg increase the entire meat mass in volume, it becomes fluffy. But these are not all the secrets; there are several more recommendations that are no less useful:

For the most part, eggs are needed not for juiciness, but for the cutlets or meatballs to maintain their shape.
Instead of eggs, you can add some grated potatoes or cheese.
An excessively liquid mass is thickened with bread crumbs, boiled potatoes or flour.
Spices, salt and other ingredients are added to minced meat prepared for future use only before cooking, because freezing will change the structure of the components.
Products to obtain the required consistency are introduced at the kneading stage. Salt, spices and other flavoring additives are added at the final stage.
The finished semi-finished product should not be stored in the refrigerator for more than a day; in extreme cases, it should be divided into portions and placed in the freezer.

Classic recipes for minced duck dishes at home

Traditional cutlets and dumplings require a carefully ground product. Therefore, experienced chefs pass the meat mixture through a meat grinder 2-3 times, and at the same time do not forget to share their recommendations with us.

Who will be left indifferent by the aromatic cutlets with a crispy crust? And if the side dish is potatoes with a salad of fresh vegetables, then there’s nothing to say. Of course, such a dish cannot be classified as dietary. Nevertheless... dedicated to those who are not at risk of being overweight.

Ingredients

Prepare for 4 servings:

You can use the same as additional seasonings in the oven. Fresh mint leaves will add a special piquancy to the dish. Now you can find out what to cook from domestic duck and its minced meat, so let’s get started.

Preparation

In a deep bowl, mix the egg, spices, chopped garlic and herbs, and part of the breadcrumbs.
Divide the mixture into equal parts, form cutlets, roll them in breadcrumbs.
Heat vegetable oil in a frying pan and fry the semi-finished product on both sides until golden brown.

If you plan to use an oven, then you need to preheat it to 200°C, then bake the duck cutlets for 20-30 minutes. They are served not only with a side dish and vegetables, but also with a sauce that suits your taste.

Pancakes with duck filling

This simple meat-filled dish is very popular. Duck meat, in addition to its aroma, also imparts a drop of fat to the pancake, which makes it more nutritious and elastic. You will need less oil when cooking.

Ingredients

Minced duck – 500 g.

Vegetable oil – 40 g.

Onion – 1 pc.

Eggs – 2 pcs.

Milk – 1 liter.

Sugar – 25 g.

Spices, salt, pepper - to taste.

Flour – 1.5 cups.

Soda – 0.5 tsp.

Butter – 2 tbsp. l.

Preparation

Add chopped onion, salt to the meat mixture and stir.
Pour vegetable oil into a preheated frying pan and heat it.
Place the whole mixture in a frying pan, stirring, and fry over medium heat until the onion is browned. Add spices at the end. This step takes approximately 25 minutes.
Now let's prepare the pancakes. Pour the heated milk into a suitable container. Add a pinch of salt, sugar and eggs, then stir.
Pour a tablespoon of vegetable oil into the resulting mixture and stir.
Add soda and sifted flour, mix. The finished dough should resemble heavy cream. Leave it to sit in the refrigerator for 1-2 hours, then stir again.

Heat a frying pan, grease it with oil. Pour in a portion of the dough so that when you rotate it, it is distributed over the entire plane of the pan. Turn the fried pancake over with a spatula and brown the other side.
Place the finished pancake on a dish and grease it with butter, let it cool.
Next, according to the recipe for our dish with minced duck filling, put 1-2 tablespoons of the meat mixture in the center of each pancake and roll it up like an envelope.
Fry the products in a frying pan with butter until golden brown.

Healthy! Experienced craftswomen advise sprinkling the pancakes with grated cheese at the final stage - this will make the crust even more appetizing. Sprinkle the finished dish with chopped herbs and serve.

Diet cabbage rolls from duck

Such a dish is absolutely not contrary to the diet, of course, if you cook it according to all the rules. Here you cannot use skin and fat in the semi-finished product; they are useful for the broth.

Ingredients

For 4-5 servings we will prepare:

Preparation

Make broth from the bones using 1.5 liters of water and an apple cut into 4 parts. Add 2 peppercorns and 3-4 juniper berries there.
Pass the onion through a meat grinder and add to the meat mixture.
Remove the seed capsule from the apples and chop them finely.
Add onions, apples, remaining ground pepper and mashed juniper berries to the duck mince. Mix all ingredients thoroughly, just as when preparing meatballs, and refrigerate for an hour or two.

Already knowing how to cook minced duck and what is needed for it, it’s time to prepare the cabbage leaves. They are blanched in boiling water until soft. Those who don't like a lot of cabbage can cut out the central core. We perform further actions according to the following scheme:

Divide the semi-finished meat product into equal portions according to the number of cabbage leaves.
Place the filling in the form of a sausage on the thick part of the leaf so that it does not reach the edges of the leaf by 15-20 mm.
You can roll the cabbage roll according to the classic scheme - with an envelope, or you can also roll it with a tube, when the edges are not folded.
Place the rolls in a baking tray with high sides, pour strained hot broth over everything and place in an oven preheated to 180°C. Bake for 50-55 minutes.

The finished dish is served hot with some sauce, for example, herbs and yogurt. In any case, anyone who loves the cabbage-duck combination will love the dish. If this number does not work, then the meatballs will be just right - they are prepared using the same technology.

Previously, ducks were sold only for the New Year, but now you won’t surprise anyone with either a duck, a rabbit, or even less a turkey. I bought duck meat just to try it. Domestic ducks are fat, well-fed birds, not like wild ones, they look like quails, dry and small. I used fillet stripped of skin and fat. It is very dark in color, almost like beef.

Products

Duck fillet – 500 g
Selected category egg - 60 g
Onion medium head - 100 g
Butter 1 tbsp. spoon - 5 g
Oatmeal (3 tablespoons) - 30 g
Nutmeg on the tip of a knife
Ground black pepper

How to cook duck cutlets

Cut the duck meat into large pieces and grind in a meat grinder into minced meat.
Finely chop the onion and fry in oil until golden brown.
Mix the oatmeal with the egg with a fork.
Place the minced meat in a bowl, add oatmeal, pepper, salt, and nutmeg.
Mix everything thoroughly.
Beat the minced meat directly into a bowl so that it forms properly.
Make round flat cutlets.
Place in a frying pan (no need to grease a non-stick pan).
Bake over low heat, covered, until golden brown, about 10 minutes on one side and 10 on the other.

The cutlets turned out delicious, the frying of the onions played a role.

Duck meat itself is not very different from chicken drumstick meat. But duck meat is healthier - it contains more iron (13-15% versus chicken 6%) and vitamin E - 5% versus 2%, and a little more vitamin A (3%). The amino acid composition of duck meat is almost the same as that of broiler chickens.

Since I had a completely everyday menu, I prepared regular durum wheat horns as a side dish. And they are yellow because when cooking I add half a teaspoon of turmeric. Nutritional value of products per 100 g of weight:

Products in 100 g	Squirrels	Fats	Carbohydrates	kcal
Duck meat without skin	18,3	5,9	0	124
Egg S-O in 100 g	12,7	11,5	0,7	158,4
Cereals	11	6,2	50	302
Butter	1	72,5	1,4	662
Bulb onions	1,4	0,2	8,2	41

Duck cutlets, nutritional value.

step by step recipe with photos

Many people don’t like duck meat because it’s tough, even when cooked for a long time, so if you have a piece of duck meat or breast, you can use it for cutlets. Even children will eat them with pleasure, especially with mashed potatoes. The cutlets are airy and tender in taste thanks to the addition of bread soaked in milk. And the breading in breadcrumbs will give it a beautiful and golden brown crust.

Ingredients

300 g duck fillet
1 chicken egg
100 g breadcrumbs
2–3 slices of bread
50 ml milk
50 ml vegetable oil
2–3 stalks of green onions or half an onion
salt and pepper to taste

Preparation

1. Place the pieces of bread in a deep container and fill with milk. It can be either cold or hot. Leave for 10–15 minutes for swelling.

2. Clean the meat from skin, films and veins, rinse the rest in water and cut into small pieces so that they easily fit into the bell of the meat grinder.

3. Pass the meat and the bread squeezed out of the milk through a meat grinder, installing an attachment with small cells in it to make the minced meat more airy.

4. Beat an egg into the minced meat and add finely chopped green onions to the container.

5. Salt and pepper to taste. You can add other seasonings or spices: dried thyme, oregano, rosemary.

6. Mix the minced meat thoroughly and leave it in the cold for half an hour so that it absorbs the aromas. If you like garlic flavor, you can add a couple of cloves of garlic, passed through a press, to the minced meat.

7. Form small cutlets from the minced meat and roll them in breadcrumbs.

Duck meat contains a large number of microelements, is rich in selenium and phosphorus, and its vitamin A content is twice that of other types of meat! Duck meat itself is quite fatty, so this meat is not recommended for those who are on a diet! You can prepare a large number of dishes from duck meat, and what delicious cutlets you can make from it! Soft, tender, juicy! A piece of butter in each cutlet makes them even more tender and gives them a unique creamy note, although you don’t have to add it!
A simple recipe for minced duck cutlets from European cuisine, step by step with photos. Easy to prepare at home in 30 minutes. Contains only 66 kilocalories.

Preparation time: 30 min
Cooking time: 30 min
Calorie Amount: 66 kilocalories
Number of servings: 5 servings
Occasion: Lunch

Complexity: An easy recipe
National cuisine: European cuisine
Type of dish: Second courses

Ingredients for five servings
Onion 1 pc.
Refined sunflower oil 125 ml
Butter 50 g
Milk 180 ml
Corn flour 6 tbsp. l.
Ground black pepper 3 pinch
Salt 1.5 tsp.
Duck breast 650 g
White bread 130 g
Chicken eggs 1 pc.

Step-by-step preparation
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.
Mix the minced meat until smooth.
We form cutlets from the minced meat, placing a piece of butter in the center.
Dredge the cutlets on all sides in cornmeal.
Fry duck cutlets on both sides in refined sunflower oil.
The cutlets can be stewed if desired, but I didn’t. Serve hot, with mashed potatoes and/or vegetable salad as a side dish.