- 1.2 kg boneless pork neck, cut into 5cm pieces
- 4 duck Marylands
- 1.2 kg duck fat, melted
- 1½ onions, coarsely chopped
- 160 ml dry white wine
- 4 garlic cloves, bruised
- 4 thyme sprigs
- 2 fresh bay leaves
- To serve: caperberries, cornichons and nut-seed bread
- 1Place 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.
- 2Strain mixture through a colander over a bowl (discard onion, garlic and herbs). Set aside meat and fat separately.
- 3When 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).
- 4Place 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.
- 5Serve rillettes with caperberries, cornichons, and toasted nut-seed loaf.