Description
Riet - one of the varieties of pate, a native of France. This is a rough pate with pieces and fibers of the meat, essentially consisting of a mixture of pate and stew, which is perfect for bread, vegetables, red wine. Riet made from game birds (grouse, pheasant), poultry (duck or goose), rabbit, pork (and the ears) as well as fish. I offer the option of riata duck with a delicious cranberry jelly!
Ingredients
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Duck
2.5 kg
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Bay leaf
3 piece
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The mixture of peppers
1 tsp
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Rosemary
1 piece
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Thyme
2 piece
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The Apium graveolens Dulce
1 piece
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Salt
-
Basil
1 piece
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Water
200 ml
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Sauce
200 g
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Sauce
2 Tbsp
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Gelatin
2 piece
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Dry red wine
150 ml
Cooking
Duck cut into small pieces. Put in sauce pan with a thick bottom, pour 200 ml of water.
To add spice, better than they immediately collected in special mesh or associate.
Add salt, cover and simmer on low heat 5-6 hours.
Remove spices and wings, separate the meat from the bones, return it back. Using two forks to the meat apart into small pieces. Saute for 30 minutes until complete evaporation of the liquid. Cool. And sort them into jars. Jars must be full.
Mix wine with cranberry sauce Darbo.
Pour the wine sauce into the pan, add the balsamic cream. And steam 10 minutes.
Gelatin fill with water and give to swell.
Hot sauce to pierowall blender, add gelatin and stir well.
Pour Riet sauce. Close jars and refrigerate. Riet served with fresh bread or with croutons, bake him pies and quiches, as well as various omelets.
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