Riyet appetizer according to the culinary rules belongs to the group of “pastes”. However, in fact, the paste that we are used to is completely different. This is meat (and more often poultry, duck, for example), chopped into small pieces and seasoned with melted fat. Cooking is troublesome and long, but the result is worth it.
Confit is a classic French cooking method in which the meat is simmered for a long time in fat at a temperature of about 100 degrees. This is how we will prepare duck legs before turning them into riet. Preparation of duck legs should be started in advance, at least a day before cooking.
- duck legs – 2-3 pcs.
- fat from confit or lard – 250 gr
- salt, pepper to taste
- bay leaf – 2-3 pcs.
- Concentrated broth from confit – 3-4 tbsp. l
Rub the legs with a mixture of salt, sugar and pepper and leave in a baking dish for a day in the refrigerator. The next day, proceed: in a saucepan, melt the fat, but do not bring to a boil. We put legs in it, add boiling water, bay leaf, peppercorns. As soon as the mixture boils, reduce the fire to a minimum, cover with a lid and leave to simmer for 3-4 hours. Continue stewing in fat until the meat begins to easily separate from the bones.
After that, we take out the legs, remove the layer of fat and put it in the refrigerator – the fat will be needed to fill the riet. We do the same with duck broth – we also save it, though for riyet it will not be needed all, but only 3-4 tablespoons.
Now you can cook riyet. Free the meat from the legs from the skin and bones, place in a blender 2/3 of the resulting volume and at a low speed – so as not to grind the meat in mashed potatoes – grind it. Grind the meat to a state of small pieces. Stir the resulting mass with a spoon for 2-3 minutes, gradually pouring in adding the fat that remained from the previous cooking stage.
Add the remaining meat and mix it for another minute, then season to taste with salt and pepper, and also add concentrated broth and mix again.
Riyet must be able not only to cook, but also to store. Transfer the resulting mixture into a clean dry jar, close it tightly and place in the refrigerator for at least a day. During this time, it “ripens”, the meat is saturated with fat and broth, and riyet, finally, will turn into the very legendary appetizer that is adored in the Loire Valley and served with toasted bread toasts.