method
1. slice the belly of pork, chop the duck legs (leaving the meat on the bones for flavour) and put the two meats together with the duck skin and fat, in a casserole. Add the salt, pepper, nutmeg, bay leaf, sage and the water.
2. Cook at the bottom of the oven for 3-4 hours, on a very low heat, until all the fat has melted and the meat is cooked.
3. Place a sieve over a basin. Discard the bones and any skin from the casserole and ladle some of the remaining meat and fat into the sieve.
4. Take a fork in each hand and pull the meat apart - it should finish up in shreds, with most of the fat in the basin.
5. Pack the rillettes loosely into a jar, pot or pate dish and add a little of the melted fat. Continue until all the meat has been shredded and potted and all the fat poured around it; the top should have a good layer of fat to seal it once refrigerated.
Serve with hot toast or crusty fresh bread.
