Rillette, with sourdough toast, and fermented pickles

Season the meats with salt and pepper, rub with crushed garlic, and refrigerate for a few hours.

Place them in a covered baking dish and put them in a 150-degree Celsius oven until completely tender. For pork neck, this can take 5-6 hours, while legs may require less time.

Once they are fall-apart tender, let them cool to lukewarm, covered, then shred them. If using duck or goose, naturally remove the bones and cartilage.