Rillettes

This is a more rustic pate than the pâté de campagne from the same cookbook. Basically cubed pork shoulder (and bones) and duck legs are cooked together with some thyme and bay leaves, salt, pepper, and water for 4-5 hours, then shredded and once cooled, gently mixed with the fat reserved from the cooking process. It needs to be refrigerated at least two days before serving.

Although the recipe cooks the meats in the oven, Soupereasy and I used the slowcooker and it worked perfectly.

Honestly -- the finished product looks a little like cat food -- but spread on a sliced baguette, it's just delicious.