For the preparation of cutlets, we will use only duck breast. The skin does not need to be removed, the fat will melt remarkably during frying, and the rest will make cutlets tender and juicy. Cut the meat into medium slices and pass through a meat grinder.
Remove the crust from the bread and soak in milk.
For minced meat, also pass through the meat grinder garlic and onions.
Squeeze 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 magnificent. Form cutlets.
Heat the oil well in a pan and lay out the patties. Sauté until a beautiful golden color.
Serve these cutlets warm or cold; they are equally tasty.
Duck cutlets are very juicy, delicate, tasty and fragrant. It is not difficult to cook them, such cutlets are perfect for mashed potatoes or other side dishes, as well as vegetable salads and pickles. Such cutlets are quite high-calorie and so satisfying. To make them more tender and airy then add a little decoy, but you can not add. Use your favorite spices to completely shade the taste of the duck.