- About 1 pound pork shoulder, deboned pork neck, or pork hock, cut into 2-inch chunks
- About 2 pounds duck legs
- 4 to 8 ounces poultry gizzards and/or hearts, trimmed of silverskin
- About 8 ounces trotters
- 6 teaspoons kosher salt
- For confiting:
- 1/2 meat stock
- 1 1/2 cups duck fat, lard, or a combination thereof
- 2 bay leaves
- 1 whole head garlic with the top 1/2 inch sliced off
- 1 stick cinnamon and 2 cloves, optional
Toss the meat with the salt and cover loosely. Refrigerate overnight.
Rinse the meats and pat dry. Grind the pork through a medium plate (abou 1/4 inch holes). Alternatively, mince the pork. Split the duck legs at the knee joints. Cut the gizzards into 1/2 inch segments.
Place the pig's feet and duck legs in the saucepan. Add the minced or ground pork and the gizzards. Add the stock and fat. Bring the pot to a simmer and cook at a very low simmer until the meats are very tender, about 2 hours.
Remove and bone out the duck legs (or, fish out the bones if meat has slipped off by itself.) Remove the bones from the pig's foot. Mince the trotter meat and set aside.
Lift all the meats from the pot, including the minced trotter, and place in a large mixing bowl. Let the meat juices settle in the pot and then pour off all the fat into a separate bowl. There should be approximately 2 cups of gelatinous, salty stock.
Use a wooden spoon to lightly knead the meats in the mixing bowl until you have a mash, more or less depending on your preference. Add the meat stock and mix thoroughly.
Pack the graisserons in small canning jars or ramekins, pressing down so the meats are submerged in the stock. Cool completely, then seal the surface with a bit of the duck fat. Store in the refrigerator.
To serve, scrape the fat from the surface and slice the loaf as you would a pate, or scoop from the ramekin.