Rillettes de canard

Duck Rillettes

serves 8

600 g (1 lb 6 oz) pork belly, rind and bones removed

800 g (1 lb 13 oz) duck legs

100 ml (4 fl oz) dry white wine

1 teaspoon sea salt

¼ teaspoon black pepper

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

1 large garlic clove, crushed

Preheat the oven to 140°C (275°F/Gas 1). Cut the pork into small pieces and place in a casserole dish with the rest of the ingredients and 200 ml (7 fl oz) water. Mix thoroughly. Bake, covered, for 4 hours, when the meat should be soft and surrounded by liquid fat.

Tip the meat and fat into a sieve over a bowl. Remove the meat from the duck legs and shred all the meat with two forks. Season if necessary. Pack into a 750 ml (27 fl oz/3 cup) dish or terrine and leave until cold. Strain the hot fat through a sieve lined with damp muslin.

Once the meat is cold, pour the fat over it (you may need to melt the fat first if it has solidified). Cover and refrigerate for up to a week. Serve at room temperature.