Cafe du Parc Duck Rillettes

• 1 duck, 3 1/2 to 4 pounds
• 1 pound fresh pork butt, well streaked with fat
• 2 1/2 cups dry white wine
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• 3 to 4 sage leaves (or 1/4 teaspoon dried sage)
• 1/2 teaspoon dried thyme

1. Bone the duck, and cut it into 1/2-inch cubes, including skin and fat.
2. Cut the pork butt into 1/2-inch cubes.
3. Combine the wine and salt in a heavy saucepan.
4. Add the duck and pork pieces, bring to a simmer and cook about 10 minutes, skimming frequently.
5. When scum no longer gathers on the surface of the cooking liquid, add the remaining ingredients, cover, and allow to simmer very slowly for about 2 hours, until the meats are very soft and tender.
6. Uncover the pan, and continue to simmer another 30 to 40 minutes until the wine has evaporated and only meat and fat remain in the pan.
7. Stir frequently to prevent sticking.
8. The fat should be clear and the meat lightly golden and very tender.
9. Test the meat by removing a piece, allowing it to cool slightly and squeezing it between your fingers.
10. It should literally fall apart.
11. Allow the mixture to cool until tepid.
12. Discard the bay leaves.
13. Using a wooden spoon or fork, mash and stir the meats until they are uniformly shredded.
14. Taste the mixture, and correct the seasoning.
15. Reheat the mixture to a boil, stirring.
16. Set aside to cool, stirring from time to time to incorporate the fat and meat.
17. Before the mixture has completely cooled, transfer it to one or more earthenware crocks.
18. Refrigerate two to three days before serving.
19. The rillettes will keep four or five days.
20. To keep the dish longer, up to about three weeks, melt a layer of pure pork fat (fatback) or lard to cover and seal the surface of the rillettes completely.
21. Keep refrigerated.

duck, pork, white wine, salt, freshly ground black pepper, bay leaves, sage, thyme

Taken from cooking.nytimes.com/recipes/1998 (may not work)