confit (the meat kind), rillettes and rillons? I suppose pate should
be included because one web page I found said: Rillettes are similar
to pté, in that they have a more even consistency than rillons do.
So, is the difference basically size?

I know they are all slow cooked. I thought it was in fat only, but
Delia Online says (for duck confit) to cook dry for an hour, pour off
the fat and save it for other purposes, cook again with wine and
seasonings, shred the meat, pack it into a terrine and then pour in
all the cooking juices (including whatever other fat is rendered) to
store.

Pork rillettes sound like a fussier, differently seasoned, pulled pork
- but it doesn't say what to do with the pork juice.
http://www.foodandwine.com/recipes/pork-rillettes

I think I'll start experimenting with chicken confit done in a slow
cooker. http://dianesfoodblog.com/2013/01/19/chicken-confit/
Fortunately, I have quite a bit of rendered chicken fat in the freezer
- so I'll be able to use that instead of oil.

--
All you need is love. But a little chocolate now and then doesn't hurt.