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.
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.
Bake in the oven at 130°C for 4 hours.
Add prunes, dried apricots and brandy to the goose. Cook for 1 more hour.
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.