Rub @duck leg{700%g} and @pork belly{150%g} with @thyme{30%ml}, @salt{30%ml}, and @ground ginger{1%tbsp}.
Place on a #sheet pan{} and chill in the #fridge{} for ~{4%hours}.

Remove excess seasoning. Transfer meat to a large #pot{}.
Add @thyme, @duck stock{1.18%l}, @whole pepper{0.5%tbsp}, @garlic{5%cloves}, @bay leaf{1}, @ginger{2.5%cm}, and @wine{60%ml}.
Cook on low heat for ~{2%hours}.

Remove from heat and place pot in the #fridge{} for ~{2%hours}.
Scrape off the @duck fat{120%ml} and set aside.

Shred the meat.
Strain the cooking liquid through a #strainer{} and reserve @stock{30%ml}.

Mix shredded meat with reserved stock, @brandy{2%tbsp}, @orange zest{0.25%tbsp}, @ground cloves{0.125%tsp}, additional @salt, and @black pepper{}. Combine well.

Pack mixture tightly into #ramekins{}.
Melt the reserved duck fat and pour over the top.

Refrigerate until set.
Serve with @cornichones{} and @radish{}.