Fire, Riyet, Stuffing for pancakes, Duck legs, Unsweetened pancake filling

Riyette of duck

Riyette, which came to us from French cuisine, is not as difficult to cook as it seems. Long - yes, difficult - no. It is served with warm toast for breakfast, dinner, wine or just like that.

Ingredients

Servings 4–6
  • 4 duck legs
  • 3 shallots
  • 5 prunes
  • 3-4 sprigs thyme
  • 2 h. l. brandy
  • salt
  • 3 pcs. dried apricots
  • freshly ground black pepper

Cooking

Step 1

Wash and dry duck feet. Cut the onion into large pieces. Put in a goose dish or any other heat-resistant baking dish with a lid. Add salt, pepper, thyme and any herbs you like.

Step 2

Bake in the oven at 130°C for 4 hours.

Step 3

Add prunes, dried apricots and brandy to the goose. Cook for 1 more hour.

Step 4

Separate the meat from the bones and chop with a knife to a coarse paste. Finely chop dried fruits. Mix thoroughly by adding liquid from the goose. Put everything in a jar or porcelain bowl. Garnish with a couple of whole dried fruits. Cool down. Close the jar with a lid or tighten the bowl with cling film. Place in refrigerator for 3-4 hours.

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