Duck cutlets with red mashed potatoes from the TV channel “Food”


Photo: archive of the press service of the TV channel “Food”
Ingredients
Duck thighs1 piece150 millilitersChicken eggs1 pieceWhite bread3 piecesCream 33% fat250 millilitersDried apricots7 piecesBulb onions1 piece3 leavesPotatoes4 piecesBulgarian pepper1 pieceUnsalted butter40 gramsTomato Paste1 tbsp.White wine125 milliliterschicken broth100 millilitersTurmeric1 tbsp.Cherry tomatoes4 piecesRefined vegetable oil30 gramsPaprika1 tbsp.Pepper7 grams10 grams
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:25 minutes
  • Flow temperature:Hot dish
  • Processing Type:Roasting
  • Kitchen:Asian
  • Occasion:Everyday
  • Season:year round

TV channel chef"Food"shared the original recipe for duck meatballs with red mashed potatoes.

Cooking method:

1. Prepare mashed potatoes. Heat the frying pan with the addition of vegetable oil. Cut the red bell pepper into small cubes and fry in a frying pan with 1 tablespoon of dry paprika and 1 tablespoon of tomato paste until tender.

2 Put the saucepan on the heat and pour water. We clean the potatoes, cut them lengthwise and put them in a saucepan. Salt, cover with lid and cook until done.

3. Drain the water from the potatoes. In a separate saucepan, heat the cream with 33%. Mash potatoes with tolkushkoy, add fried Bulgarian pepper and continue to knead to a smooth mass. Add 1 tablespoon of cream and mix.

4. Prepare the chops. Separate the duck flesh with skin from the bone. Soak in cold water and a small amount of cream 33% 3 slices of bread. Crush meat, onion, 6-7 dried apricots, mint and bread through a meat grinder. Salt, add white pepper and mix. Let stand 10-15 minutes.

5. We make cutlets. Heat the pan with the addition of vegetable oil and spread the patties. Fry on both sides until golden brown.

6. Prepare a yellow sauce. Put the saucepan on the heat and pour the white wine into it. Cut half of the yellow Bulgarian pepper and add to the saucepan to the wine. Add half a tablespoon of turmeric and boil for 10 minutes.

7. After 10 minutes of cooking, add a little chicken broth and bring to a boil. Salt, add sugar and pepper.Pour sauce into a glass blender and whisk. Pour again in a saucepan, bring to a boil and remove from heat.

8. Serve the dish hot, combining with yellow sauce, garnished with cherry tomatoes.



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