Classic French Pork Rillettes

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1 ½ pounds lean pork, cut into 1-inch cubes

¾ pound pork fatback

½ pound duck legs, kept whole

¾ cup water

1 ½ teaspoons chopped fresh thyme

1 ¼ teaspoon salt

¾ teaspoon freshly ground black pepper

1 dried bay leaf

Gather the ingredients.
Preheat oven to 325 F. In a large ovenproof baking dish, mix all the ingredients.
Tightly cover the dish with foil or a well-fitting lid.
Cook in the center of the oven for 3 hours, until the meat is falling apart. It is imperative to keep checking the dish to make sure the meat is not drying out as it cooks; add more water if needed. Once cooked, remove the dish from the heat, leave the foil or lid in place and allow the meat to cool in the dish for 30 to 45 minutes until it is warm.
Remove the lid and discard the bay leaf and duck bones and any little pieces of meat which may have dried too far.
Shred and stir the meat and fat with a large fork until it resembles a chunky, creamy spread, if correctly cooked this will be very easy to do.
Place the rillettes in a beautiful serving pot and level with the back of a spoon.
Pour any remaining fat in the cooking dish over the surface to help keep the rillettes moist.
Chill for at least 24 hours before serving.