Pozharsky cutlets Staroyamsky

Description

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.

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.

Ingredients

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

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