Pork and duck rillettes with sage

Preparation:

• Put all the meat in a cooking pot and cover with water.
• Add 20 g of curing salt per litre of water and leave the meat to brine for 1 night.
• Carefully take the meat out of the brine and place the belly top, skin side down, at the bottom of a large pot. The heat will lightly brown the skin and give the whole dish extra flavour. Place the other pieces of brined meat on top and cover with vegetable stock.
• Bring everything to the boil and simmer over low heat for at least 4 hours, until the meat is tender and can be pulled apart. Then take the cooked meat out of the stock and keep the stock with the fat aside.
• Pull the meat from the duck and remove the bones and tough bits.
• Remove the rind and glands from the pork belly and mix with the duck meat. Crush everything with a rolling pin or hammer into a stringy mass and add the fat from the stock and the duck skin. Crushing is the fun part of making rillettes: in a few minutes you can work off all your frustrations.
• Once you reach the consistency you want, weigh the meat and put it in a pot with the same amount of stock. Add the crushed garlic and finely chopped onion and season with pepper, sea salt, nutmeg and sage to taste.
• Simmer again for 1.5 hours over low heat.
• Then pour into a terrine and leave to cool for at least 1 night.

To finish:

These rillettes are perfect on a thick slice of brown bread with pickled vegetables.