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1
Bone the duck, and cut it into 1/2-inch cubes, including skin and fat.
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2
Cut the pork butt into 1/2-inch cubes.
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3
Combine the wine and salt in a heavy saucepan.
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4
Add the duck and pork pieces, bring to a simmer and cook about 10 minutes, skimming frequently.
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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.
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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.
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7
Stir frequently to prevent sticking.
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8
The fat should be clear and the meat lightly golden and very tender.
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9
Test the meat by removing a piece, allowing it to cool slightly and squeezing it between your fingers.
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10
It should literally fall apart.
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11
Allow the mixture to cool until tepid.
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12
Discard the bay leaves.
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13
Using a wooden spoon or fork, mash and stir the meats until they are uniformly shredded.
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14
Taste the mixture, and correct the seasoning.
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15
Reheat the mixture to a boil, stirring.
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16
Set aside to cool, stirring from time to time to incorporate the fat and meat.
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17
Before the mixture has completely cooled, transfer it to one or more earthenware crocks.
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18
Refrigerate two to three days before serving.
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19
The rillettes will keep four or five days.
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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.
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21
Keep refrigerated.
