1 pound pork shoulder, cut into 1 inch cubes
½ pound pork belly, cut into 1 inch cubes
1 pound duck legs
1 ½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sage/thyme/bay
1 cloved onion
1 garlic clove
1 cup white wine
2 tablespoons cognac
Season meat with salt, pepper and herbs. Let sit overnight.
In a heavy-bottomed Dutch oven, brown duck legs on all sides, render off fat (reserve fat). Remove duck legs from pan and repeat process with pork belly and pork shoulder (reserve fat).
Return duck and pork to the Dutch oven with white wine, onion and garlic. Cook, covered, for 1 to 1 ½ hours on low heat until duck legs are tender.
Remove duck legs and carefully pick out all bones. Return the meat and 1 tablespoon of cognac to the pot.
Cook, uncovered, until all moisture is cooked off, approximately 30 minutes (rillette should remain moist and fatty, additional reserved fat can be added if desired). If a finer texture is desired, mash with the back of a wooden spoon. Check seasoning.
Serve on crusty, toasted peasant bread with sliced ripe apple or pear. Note: rillette can be stored indefinitely, refrigerated in a glass jar capped with reserved