Goose riyet

Category: Cold meals and snacks
Goose riyet

Ingredients

goose 1/2 pcs. (1200 g)
thyme large bundle
garlic 8-9 tooth.
Bay leaf 1 PC.
butter 30 + 50 g.
goose fat 4 tbsp. l.
parsley 1 bundle
mustard-orange sauce 1 tsp
brandy 1 tbsp. l.
orange peel 1/2 tsp
salt taste
ground black pepper taste

Cooking method

  • Goose riyetCut half the goose in half, wash and dry. Put on a sheet of foil folded in several layers.
  • Goose riyetSeason with salt and pepper, add thyme, garlic, onion and bay leaf. Wrap in foil.
  • Goose riyetPut on a baking sheet and bake in an oven preheated to 120 degrees for 3-6 hours. Time will depend on the firmness of the meat. I had a young goose, but I baked it for 5 hours.
  • Goose riyetGet the goose. The meat should move away from the bone by itself.
  • Collect fat. Let cool slightly. Remove the meat from the bone. I didn't use leather.
  • Goose riyetPut the meat into the food processor. Put on the utility knife. If there is no processor, then the meat can be simply chopped finely with a knife. Add soft butter to the meat.
  • Goose riyetThis is what mustard-orange sauce looks like.
  • It is sold in jars such as regular mustard. In fact, this is it, but with an orange.
  • Add the sauce to the meat.
  • Goose riyetPour in brandy.
  • Goose riyetAdd chopped parsley and goose fat.
  • Goose riyetGrind meat with additives with pulses without fanaticism. You should not get a homogeneous pate, but with pieces of meat. Try it. If necessary, salt and pepper to taste. You might want to add some mustard sauce.
  • Goose riyetTransfer the pate into a dry, clean dish and tamp. Put in the refrigerator for an hour.
  • Goose riyetMelt the butter (50 grams), add the orange zest.
  • Goose riyetTake the riyet out of the refrigerator, fill it with oil and put it back.
  • Goose riyet
  • Cooking is not difficult, the main thing is to do it with love for your loved ones.

The dish is designed for

2 * 200 ml.

Cooking program:

oven

Note

They treated me to a small goose. Dali straight in feathers, only without a head. I have never patrolled (as we say) neither chickens, nor ducks, nor geese. But this is how I learned. I thought for a long time what to make of it. And so I decided to cook such a riyet from one half. It turned out very tasty. Recommend!

Svetlenki
I just can’t be silent and pass by! I saw the recipe yesterday, looked at every photo and EVERY photo is a feast for the eyes!

Anji, we are proud and admire your creations, but I think that from this recipe, even the French would have "precipitated".

If someday a homemade goose without a head runs past me, I remember where to find a hundred-pound delicious recipe!
ang-kay
Svetochka, thanks my friend! So nice and touching.
Zhannptica
Thank you. I will definitely try. Geese often run by me) headlong, but this is not a problem
ang-kay
Jeanne, try it. On Saturday I was again treated to two geese. Riyette in the fridge. We eat with pleasure. I hope you enjoy it too. You have your own geese)

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