Indian recipes for preparing delicious poultry dishes

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Prepared by: Marina Zolotseva

05/13/2016 Cooking time: 1 hour 0 minutes

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

Recipe for chopped duck breast cutlets

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. Recipe tip and note:

Serve these cutlets well with sour cream, chopped herbs or a fresh summer salad. However, they are also good when served classically in winter - say, with buckwheat or potato garnish. Sour cream can be replaced with mayonnaise here. If you like garlic, you can add that too. And the addition of hard cheese, cut into the same cubes, will make them especially noble.

Step-by-step photo recipe: Wild duck cutlets

Step-by-step recipe with photos

Rinse the duck breasts with cold water, pat dry with a paper towel and remove the skin.

Also trim off excess fat on the sides (if any).

Wash and dry dried apricots, dried cranberries and dried cherries.

In a meat grinder with a large attachment, grind the fillet, dried apricots and dried berries.

White bread, about 3-4 pieces, dry in a toaster or in a frying pan, grind in a mortar to coarse crumbs, add salt and herbs.

Form cutlets and roll in crumbs.

The bread crumbs should be pressed firmly so that they remain inside the duck cutlets.

Fry the cutlets on the hot side until browned on both sides.

Then put in preheated to 150 gr. oven for 45 minutes.

It is best to serve duck cutlets with something sweet and spicy; this will highlight their delicate taste and leave a pleasant aftertaste.

Recipe for stewed turkey in a duck pot with strudl

A hearty, aromatic dish of German cuisine with strudels can also be prepared from musky duck. With this method of preparation, it turns out soft, tender, and potatoes with vegetables, and with onion filling make the dish incredibly tasty. Try it!

What are strudli? These are dough products that are made in the form of rolls with different fillings. They are steamed from the main dish of meat, potatoes, cabbage in different combinations.

To prepare, you need a cauldron, a roasting pan, a stewpan, you can cook it in a slow cooker.

Products for the main course:

• Indian duck - 2.5 kg.
• medium size potatoes - 1 kg.
• onions - 2 pcs.
• carrots - 1 pc. large size
• garlic - 5 cloves
• vegetable oil - 2 tbsp. l.
• broth (water) - 1 glass
• salt, pepper, herbs

Products for strudel:

• water - 200 ml.
• egg - 1 pc.
• flour - 450 gr.
• onion - 700 gr.
• cumin, coriander, salt to taste

Step-by-step cooking recipe:

1. Prepare ingredients for the main course. Wash the turkey and cut into portions. Wash the potatoes, peel them and leave them whole. Cut the onion, garlic into pieces, carrots into circles.
2. Place the duck roast on the stove, pour in vegetable oil, add potatoes and salt. Place the turkey slices on the potatoes, salt and pepper, and sprinkle with herbs. Top with chopped onions, garlic, and carrot slices. Pour a glass of broth or water, cover with a lid and simmer for about 1 hour.
3. While the dish is stewing, prepare the strudli. The filling for the strudel will be onions. It must be thinly sliced, salted, added cumin and cardamom, and mixed well.
4. Knead the dough from water, flour and salt like dumplings. It should be soft, but should not stick to your hands. Divide into 2 parts. Roll out one part thinly, lay out half of the filling, and roll it into a roll. Do the same with the second part of the dough. Cut the rolls into pieces approximately 3 cm in size.
5. Check the main course; the turkey should be almost ready. Place strudel over the entire surface of the duckling pan, cut side up.
6. Evaluate the amount of liquid in the duck so that the dish does not burn. If it’s not enough, you can add it, but the strudels should not be in water, if only a little, as they are cooked almost by steam. Cover and simmer for 15 minutes, then place on a platter and serve.

If you are not yet familiar with Indian duck, be sure to prepare it using the recipes presented or any other

This bird is worth paying attention to.

Bon appetit!

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.

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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:

1. Beef - shoulder, brisket or tenderloin.
2. Pork - neck, shoulder, shoulder.
3. 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, whoever did it should already know about it.

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.

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.

8. But I recommend serving them at the table not only with a side dish or vegetables, but also with sauce. You can choose the one you like. In this case it is berry (cranberry-strawberry). Bon appetit!

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!

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Veal cutlets with cheese and tomato coating in the oven

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 deliciously cook turkey with whole potatoes

An excellent option for preparing turkey is to bake it immediately with potatoes. Baked in the oven, it will become a delicious side dish for meat.

Duck in honey-soy sauce will produce juice during cooking, which will make not only the bird itself tasty, but also the potatoes.

Required Products:

• Indian duck - 1 pc.
• potatoes - 1 kg.
• soy sauce - 2 tbsp. l.
• liquid honey - 2 tbsp. l.
• vegetable oil - 1 tbsp. l.
• garlic - 3-4 cloves
• ground black pepper, salt, rosemary - to taste
• baking foil

Cooking steps:

1. Prepare the turkey for baking by washing and drying it. Pass the garlic through a press, combine with salt and ground black pepper. Rub the poultry carcass with this mixture and leave to marinate for 2-3 hours.
2. Mix soy sauce with honey and vegetable oil. Cut the potatoes into large pieces, add salt, add dry rosemary, stir.
3. Cut the foil so that there is enough to lay it on a baking sheet and then cover it on top. Place foil on a baking sheet, place the prepared turkey, and fill the cavity of the carcass with potatoes. Place the remaining potatoes around the duck. Pour honey and soy sauce over the duck and cover with foil. Place in the oven, preheated to 180 degrees. Bake for 2 hours.
4. Open the foil and bake for another 10-15 minutes to give the turkey and potatoes an appetizing appearance.

Indian recipe for New Year's Eve

This recipe can be prepared not only for the New Year, but we associate this particular holiday with oranges and tangerines. Indian duck cooked in orange marinade and also decorated with orange rings is perfect for the New Year's table.

Ingredients:

• Indian duck carcass - 2 kg.
• orange - 1 pc. for marinade + 2 pcs. to decorate the dish
• garlic - 3 cloves
• ground black pepper - 1 tsp.
• ground paprika - 1 tsp.
• mixture of Italian herbs - 2 tsp.
• vegetable oil - 1 tbsp. l.
• rosemary - 1 sprig
• salt - 0.5 tbsp. l.
• sleeve for baking

Step by step description:

1. Prepare the bird for baking. If the carcass has already been processed, then you only need to wash it well outside and inside, and dry it with a paper towel. If the carcass is unprocessed, then it is necessary to remove the feathers, singe and remove the insides, and then wash and dry.
2. Prepare the marinade. Squeeze the garlic into a bowl using a garlic press, add all the seasonings specified in the recipe, salt, vegetable oil, squeeze out the juice from one orange. Stir the marinade with a fork until the salt is completely dissolved.
3. Place the carcass on a plate, coat the outside and inside with marinade. This can be done with a spoon, a brush, or better yet, with your hands, rubbing the marinade well into the body of the turkey. Wrap the prepared carcass tightly in cling film. Place to marinate in the refrigerator overnight.
4. The next day, remove the bird and remove the film. Pour the marinade that has drained onto the dish inside the carcass and place it in a baking sleeve. Tie the sleeve on both sides, place on a baking sheet and place in an oven preheated to 180 degrees for 1.5 hours.
5. Remove the pan from the oven, carefully cut the sleeve, and transfer the bird to a plate. Pour the juice that formed during baking into a separate bowl.
6. Remove the remnants of the sleeve, wash the baking sheet, grease it with vegetable oil, put in the turkey and pour most of the juice onto it. Place in the oven. After 20 minutes, remove and pour in the remaining sauce, bake for another 15 minutes.
7. Place an orange cut into circles along the edge of the dish, place the prepared turkey in the center, garnish with herbs and serve.

Roasting time depends on the size of the bird. It is believed that each kilogram of meat should be cooked for approximately one hour. Accordingly, a 1.5-kilogram bird will take 90 minutes to cook; keep a two-kilogram bird in the oven for 2 hours.

Rasstegai in Moscow style

Compound:

Cooking method:

Pies can be served separately or as an addition to the broth. They are also convenient to take on the road, for a snack at work or at school.

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Recipe for cooking tender duck cutlets step by step

Prepare minced meat: – grind duck breast, onion (pre-peeled) and a roll or white bread (pre-soak in milk and squeeze out) in a meat grinder; – add 2 eggs, salt, pepper, nutmeg to the crushed mixture; - knead the minced meat

Pour semolina into a plate. Form cutlets and dip them on all sides in semolina.

Heat the frying pan on the stove, pour in a small amount of vegetable oil and lay out the cutlets we have formed. Lightly fry them on both sides and put them in a fireproof dish (or in any dish that can be used for baking in the oven), add a little boiled water

Preheat the oven to 150 degrees and place our cutlets for 10-15 minutes (this will allow us to use less vegetable oil for frying, which reduces the fat content of our cutlets and also makes them more tender). Steamed duck cutlets are ready to eat. Bon Appetit everyone!

Step-by-step recipe with photos and videos

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.

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Indian duck pieces recipe in the oven in sour cream sauce

It is not at all necessary to cook the turkey whole; you can cook it in the oven in pieces. It may not look so impressive on the table, but it’s convenient - portioned pieces are already ready. Sour cream sauce makes poultry tender and juicy.

Ingredients:

• Muscovy duck - 1 pc.
• garlic - 1 head
• sour cream - 3 tbsp. l.
• hops-suneli - 1 tbsp. l.

How to cook:

1. Prepare sour cream sauce by mixing sour cream, chopped garlic and suneli hops. You can use your favorite spices and herbs if desired.
2. Wash the musk duck thoroughly, cut into portions and place in a baking dish. Coat each piece of poultry well with sauce. Cover the pan with cling film and leave to marinate for 3 hours in the refrigerator. Remove the cling film and cover the pan with foil.
3. Bake the turkey in the oven at 200 degrees for 2 hours. If desired, you can keep the pieces in the oven for a little longer without foil.