1.2 kgboneless pork neck, cut into 5cm pieces4duck Marylands1.2 kgduck fat, melted1½onions, coarsely chopped160 mldry white wine4garlic cloves, bruised4thyme sprigs2fresh bay leavesTo serve:caperberries, cornichons and nut-seed bread
Place pork and duck in a large saucepan to fit in a single layer. Add remaining ingredients with 1½ tbsp sea salt flakes and ½ tsp coarsely ground white pepper, then cover and cook over low heat until pork is tender and duck is falling off the bone (2¾-3¼ hours). Set aside to cool briefly.
Strain mixture through a colander over a bowl (discard onion, garlic and herbs). Set aside meat and fat separately.
When cool enough to handle, remove bones, skin and fat from meat, then shred meat on a tray with two forks, add 375ml melted fat, stir well, season to taste and refrigerate until completely chilled, stirring occasionally while chilling (20-40 minutes).
Place mixture in 175ml ramekins, spoon a little melted fat on top to form a seal, cover and refrigerate until set (45 minutes to 1 hour). Rillettes will keep for up to a week.
Serve rillettes with caperberries, cornichons, and toasted nut-seed loaf.