No-roast duck riet

Cooking time:

1 hour 25 minutes

Active time:

1 hour

Complexity:

Pro

The liver riet with duck is perfect with sweet fruit-honey bread and tangerine jam. Such triangular sandwiches will bring their own zest to your festive menu or lunch with your family. And, importantly, you will make this delicious riet, even if you do not have an oven - for example, in the country.

See all recipes category Snacks

Recipe "Riet with duck without baking "

Ingredients for 8-10 servings

duck leg ochl.

460g (1 pack)

liver of broiler chickens ochl .

500 g

butter

100 g

onions

150 g

garlic

2 cloves

salt

0.5 tsp or to taste

ground black pepper

to taste

olive oil

2-3 tbsp. spoons

thyme

2 sprigs

tangerine jam

for filing

fruit-honey bread

for filing

Step 1/7

Wash the duck spuds, cut in half. Put in a saucepan and fry over medium heat until golden brown, 5-7 minutes. Fill the spuds with water so that it completely covers them. Simmer over medium heat for about 30 minutes. When the water in the saucepan with the duck is half evaporated, cover the saucepan with a lid and continue to simmer over medium heat for about another 30 minutes until the duck softens completely - the meat should easily separate from the bones.

Step 2/7

While the duck is cooking, peel the onion and garlic, cut randomly, but not finely. Preheat a frying pan with olive oil, put onions and garlic in it and cook, stirring occasionally, over medium heat for 5-7 minutes.

Step 3/7

Rinse the liver, cut off the bile ducts, if any, and place in a pan with the onion and garlic. Add salt, pepper to taste, stir and cook over medium heat for 20-25 minutes, stirring occasionally. When the liver is ready, cool it a little.