Duck meatball patties
Description
This dish was considered a real delicacy in the 1960s. It was served in expensive restaurants with young potatoes, mushrooms, and lingonberry sauce. Today, I have tried to recreate that very duck cutlet, famous for its extraordinary taste and tenderness. Definitely something worth preparing for a holiday.
Instructions
- 1
Step 1
Thoroughly rinse the duck fillet and trim off excess fat. Since duck meat is already quite fatty, it's best to discard the extra fat and remove the skin.
- 2
Step 2
Rinse the dried fruits and berries with water. Let them drain in a colander. Then place them in a meat grinder together with the duck fillet. Grind and mix the mixture.
- 3
Step 3
We dry the bread in a toaster or let it dry naturally ahead of time. Take several slices and grind them in a mortar. Add spices and salt to the crumbs. Coat the patties with the breadcrumb mixture.
- 4
Step 4
Place the duck patties in the oven for 45 minutes at 150 degrees. Serve with something spicy to enhance the flavor.