Pozharsky cutlets Staroyamsky
This cutlet is an author's look at Russian classics. It was invented by Nikolai Korobov, the chef of the Staroyamskaya Hotel, in collaboration with Alexander Bruyak, the owner of the hotel. Initially, 11 recipes for cutlets from different types of meat were developed. After long tastings and elaboration of recipes, the New Traders chose this one. And they didn't fail! Juicy, fragrant fire cutlets with an interesting texture and memorable taste are worth trying to cook at home.
Ingredients
Servings 6 items- 1.2 kg duck breast (without skin and bones)
- 60 g butter
- 400 g apples
- 120 g leeks, white part only
- 6 eggs
- 150 g wheat bread for toasting
- 100 g cranberry tincture
- 30 g sugar
- 180 g vegetable oil
- 1-2 lemon slices
- 30 g grated lemon zest
- 1 pinch dry thyme
- 1 sprig rosemary
- salt, freshly ground black pepper
Cooking
Step 1
Pass the duck fillet through a meat grinder.
Step 2
Peel the apple, cut into 4 parts, remove the seeds. Finely chop the apples and leeks. Mix with minced meat and lemon zest. Separate the whites from the yolks. Add all the yolks to the minced meat along with softened butter and sugar. Season with salt, pepper and thyme.
Step 3
Divide the mass into 6 parts. Shape into oval patties.
Step 4
Beat egg whites with a pinch of salt until smooth. Bread cut into small cubes. Dip each cutlet in protein, roll in breadcrumbs.
Step 5
In a hot frying pan, heat vegetable oil with lemon slices and a sprig of rosemary. Remove the lemon and rosemary. Fry the cutlets in this oil, 1 minute on each side. Reduce heat, cover and bring to a boil. Flambé with tincture before serving. Serve hot.