Rillettes 2

Put all the ingredients in a cocotte or in a heavy-bottomed saucepan. Cover and cook very slowly for 3 hours in a 300ºF/150ºC oven (or simmering on low heat on stovetop) until the meat is so tender it falls apart. (Check the meat at half-time. If it looks dry, add a little water.)

Strain the liquid into a clean saucepan. Pluck the bones and flavourings out of the meat, and discard. Shred the meat very, very fine with two forks. Add it to the strained juices. If necessary, cook down until virtually no liquid remains, but the meat mixture is still moist and juicy. Taste and adjust the seasonings. Pack into ramekins. Cool. Cover and refrigerate for up to a week.