Duck rillettes with brioche toasts

This pork and duck French spread which is similar to a pate, is perfect spread on toast for a gourmet starter.

• 500g pork belly, rind removed, cut into small pieces
• 3 duck legs*
• 100ml dry white wine
• 200ml Campbell's Real Stock Chicken
• 3 sprigs of thyme
• 3 bay leaves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 garlic cloves, crushed
• 2 small brioche, sliced, toasted, or other toasts
• Cornichons*, to serve (optional)

1. Step 1

   Preheat the oven to 140°C.

2. Step 2

   Place pork into a baking dish with duck legs, wine, stock, herbs, spices and garlic, then cover and bake for 4 hours. Strain the meat, reserving the fatty cooking liquid. Shred meat using forks, or place mixture in a food processor and pulse, but don't overwork as the mixture needs to be coarse. While still warm, season, then place in six 100ml terrines or dishes, patting down well.

3. Step 3

   Allow the reserved cooking fat to cool, refrigerate for 20-30 minutes to partly solidify, then pour over the duck rillettes. Cover and refrigerate for a couple of days to allow the flavours to develop. Sprinkle with freshly ground black pepper then serve with brioche toasts, and cornichons if desired.

Begin this recipe a couple of days before, if possible. * Order duck legs from selected butchers and poultry shops. * Cornichons are small gherkins, available from gourmet food stores.