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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 68 (from laksa115)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa068.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://recipes.anovaculinary.com/recipe/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki\')), getAhrefsUnparsedNoserviceFromURL(\'https://recipes.anovaculinary.com/recipe/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/recipes.anovaculinary.com\/recipe\/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki","crawl_time":1774063391,"first_indexed_time":1681960129,"http_code":200,"src_unparsed":"com,anovaculinary!recipes,\/recipe\/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki s443","src_root_hash":"10823178976585533668","history_drop_reason":null,"meta_title":"Rillettes de canard \/ Duck Rillettes \/ Rillettes z kaczki","meta_descriptions":["This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method."],"attrs_boilerpipe_text":"This is my take on classical French baguette spread - the duck rillettes.\nTried in French Bistro in Kraków, Poland never left my mind.\nSo I decided to prepare my version.\nThis is a compilation of several classic recipes from French internet adjusted to sous vide method.\nRead More\nShop Sous Vide Cookers\nPrecision® Cookers\nPerfect results in a few simple steps.\nIngredients for\n20\nDuck leg - 10 pcs\nGarlic cloves - 10 pcs\nBay leaves - 5 pcs\nFresh thyme - 2 branches per duck leg\nBlack pepper - coarse ground\nSea salt - coarse ground\nDuck dripping - 4 table spoons per leg\nRed onion - chopped\nDirections\nStep 1\nSet your Anova Sous Vide Precision Cooker to 69ºC \/ 156.2ºF\nStep 2\nPut seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping\nVacuum seal the bags.\nStep 3\nFill the tank with hot tap water and set your Anova to 69 °C and 24 hours\nFinishing Steps\nStep 0\nCarmelize chopped red onions on the pan using duck dripping\nStep 1\nOnce the time is up, remove the legs from the bags.\nDiscard the skin and separate the meat from the bones.\nUsing the forks pull the meat into shreds.\nMix in carmelized onions.\nRegulate the juiciness of the rillettes with addition of liquid duck dripping.\nStep 2\nCool the rillettes and serve on slice of home made wheat bread.\nStep 3\nFor longer storage put rillettes to weck jars, seal and pasteurize.","attrs_markdown":"- [![Anova Culinary](https:\/\/recipes.anovaculinary.com\/images\/svg\/anova_logo.svg)](https:\/\/anovaculinary.com\/)\n\n- [Recipes](https:\/\/anovaculinary.com\/recipes\/)\n- [Community](https:\/\/community.anovaculinary.com\/)\n- [Support](https:\/\/support.anovaculinary.com\/hc\/en-us)\n- [Login](https:\/\/anovaculinary.io\/ali\/?redirect_uri=https:\/\/recipes.anovaculinary.com\/login)\n\n- [Recipes](https:\/\/recipes.anovaculinary.com\/)\n- [Poultry](https:\/\/recipes.anovaculinary.com\/recipes\/poultry)\n- [Duck](https:\/\/recipes.anovaculinary.com\/recipes\/duck)\n\n# Rillettes de canard \/ Duck Rillettes \/ Rillettes z kaczki\n()\n\n[P MP](https:\/\/recipes.anovaculinary.com\/user\/rvbgsjtgemxllcqs7zxnh0)\n\n- Rate This\n\n- Save\n- [Share]()\n- [Print](https:\/\/recipes.anovaculinary.com\/recipe\/print\/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki)\n- [Flag]()\n  If this recipe is inappropriate or has problems, please flag it for review.\n  \n  [Flag for Review]()\n\nThis is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method.\n\nRead More\n\n#### Shop Sous Vide Cookers\n### Precision® Cookers\nPerfect results in a few simple steps.\n\n[Shop Now](https:\/\/anovaculinary.com\/pages\/find-your-anova-precision-cooker \"Shop Precision® Cookers\")\n\n#### Ingredients for 20\n- Duck leg - 10 pcs\n  ![]()\n- Garlic cloves - 10 pcs\n  ![]()\n- Bay leaves - 5 pcs\n  ![]()\n- Fresh thyme - 2 branches per duck leg\n  ![]()\n\n- Black pepper - coarse ground\n  ![]()\n- Sea salt - coarse ground\n  ![]()\n- Duck dripping - 4 table spoons per leg\n  ![]()\n- Red onion - chopped\n  ![]()\n\n#### Directions\n- ![](https:\/\/anovaculinary.io\/images\/4e10a34321f5bb40e9ecd6fc947486f250723751fbd42933a0e8213658856426.png)\n  ##### Step 1\n  Set your Anova Sous Vide Precision Cooker to 69ºC \/ 156.2ºF\n- ![](https:\/\/anovaculinary.io\/images\/d44c3be96f83ccff804f0f7b5577bd0863ac7427c63747c2a309823b695c2d0b.png)\n  ##### Step 2\n  Put seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping Vacuum seal the bags.\n- ![](https:\/\/anovaculinary.io\/images\/fba5bb96a04d5670888a08636a972d355ebc1f64cdfe7067fb056c1d4c8cfcbf.png)\n  ##### Step 3\n  Fill the tank with hot tap water and set your Anova to 69 °C and 24 hours\n\n- - #### Finishing Steps\n  - ##### Step 0\n    Carmelize chopped red onions on the pan using duck dripping\n  - ##### Step 1\n    Once the time is up, remove the legs from the bags. Discard the skin and separate the meat from the bones. Using the forks pull the meat into shreds. Mix in carmelized onions. Regulate the juiciness of the rillettes with addition of liquid duck dripping.\n  - ##### Step 2\n    Cool the rillettes and serve on slice of home made wheat bread.\n  - ##### Step 3\n    For longer storage put rillettes to weck jars, seal and pasteurize.\n\n### Did you like this recipe?\n##### Rate it\n### Latest Comments\n\n156\\.2 F \/ 69 C  Recipe Temp\n\n24:00\n\nRecipe Time\n\n01:00\n\nPrep Time\n\n### About\n- [About Us](https:\/\/anovaculinary.com\/about-us\/)\n- [Careers](https:\/\/anovaculinary.com\/careers\/)\n- [Affiliate Program](https:\/\/anovaculinary.com\/affiliate-program\/)\n- [Press](https:\/\/anovaculinary.com\/press\/)\n- [Blog](https:\/\/anovaculinary.com\/blog\/)\n\n### Get Help\n- [Support](https:\/\/support.anovaculinary.com\/hc\/en-us)\n- [Community](https:\/\/community.anovaculinary.com\/)\n- [Contact](https:\/\/anovaculinary.com\/contact\/)\n- [Order Lookup](https:\/\/anovaculinary.com\/pages\/order-lookup\/)\n- [Do Not Sell My Information](https:\/\/anovaculinary.com\/do-not-sell)\n\n### Shop\n- [Precision® Cookers](https:\/\/anovaculinary.com\/anova-precision-cooker\/)\n- [Anova Precision® Oven](https:\/\/anovaculinary.com\/anova-precision-oven\/)\n- [Sous Vide Accessories](https:\/\/anovaculinary.com\/sous-vide-accessories\/)\n- [Warranty Policy](https:\/\/support.anovaculinary.com\/hc\/en-us\/articles\/204269040-Warranty-Provision)\n- [Return Policy](https:\/\/support.anovaculinary.com\/hc\/en-us\/articles\/201710434-What-is-your-Returns-Refunds-and-Warranty-Policies-)\n\n### Resources\n- [Recipes](https:\/\/anovaculinary.com\/recipes\/)\n- [What is Sous Vide](https:\/\/anovaculinary.com\/what-is-sous-vide\/)\n- [What is a Combi Oven](https:\/\/anovaculinary.com\/anova-precision-oven\/what-is-a-combi-oven\/)\n- [Anova App](https:\/\/anovaculinary.com\/app\/)\n- [Social Impact](https:\/\/anovaculinary.com\/corporate-responsibility\/)\n\n- © 2013 - 2026 Anova Applied Electronics, Inc.\n- [Privacy Policy](https:\/\/anovaculinary.com\/privacy\/)\n- [Terms](https:\/\/anovaculinary.com\/terms\/)\n\n![](https:\/\/ct.pinterest.com\/v3\/?tid=2616467133356&noscript=1) ![](https:\/\/dc.ads.linkedin.com\/collect\/?pid=52091&fmt=gif) ![](https:\/\/trc.taboola.com\/1113554\/log\/3\/unip?en=page_view)","attrs_readable_markdown":"This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method.\n\nRead More\n\n#### Shop Sous Vide Cookers\n### Precision® Cookers\nPerfect results in a few simple steps.\n\n#### Ingredients for 20\n- Duck leg - 10 pcs\n  ![]()\n- Garlic cloves - 10 pcs\n  ![]()\n- Bay leaves - 5 pcs\n  ![]()\n- Fresh thyme - 2 branches per duck leg\n  ![]()\n\n- Black pepper - coarse ground\n  ![]()\n- Sea salt - coarse ground\n  ![]()\n- Duck dripping - 4 table spoons per leg\n  ![]()\n- Red onion - chopped\n  ![]()\n\n#### Directions\n- ![](https:\/\/anovaculinary.io\/images\/4e10a34321f5bb40e9ecd6fc947486f250723751fbd42933a0e8213658856426.png)\n  ##### Step 1\n  Set your Anova Sous Vide Precision Cooker to 69ºC \/ 156.2ºF\n- ![](https:\/\/anovaculinary.io\/images\/d44c3be96f83ccff804f0f7b5577bd0863ac7427c63747c2a309823b695c2d0b.png)\n  ##### Step 2\n  Put seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping Vacuum seal the bags.\n- ![](https:\/\/anovaculinary.io\/images\/fba5bb96a04d5670888a08636a972d355ebc1f64cdfe7067fb056c1d4c8cfcbf.png)\n  ##### Step 3\n  Fill the tank with hot tap water and set your Anova to 69 °C and 24 hours\n\n- - #### Finishing Steps\n  - ##### Step 0\n    Carmelize chopped red onions on the pan using duck dripping\n  - ##### Step 1\n    Once the time is up, remove the legs from the bags. Discard the skin and separate the meat from the bones. Using the forks pull the meat into shreds. Mix in carmelized onions. Regulate the juiciness of the rillettes with addition of liquid duck dripping.\n  - ##### Step 2\n    Cool the rillettes and serve on slice of home made wheat bread.\n  - ##### Step 3\n    For longer storage put rillettes to weck jars, seal and pasteurize.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

28 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.9 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://recipes.anovaculinary.com/recipe/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki
Last Crawled	2026-03-21 03:23:11 (28 days ago)
First Indexed	2023-04-20 03:08:49 (2 years ago)
HTTP Status Code	200
Meta Title	Rillettes de canard / Duck Rillettes / Rillettes z kaczki
Meta Description	This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method.
Meta Canonical	null
Boilerpipe Text	This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method. Read More Shop Sous Vide Cookers Precision® Cookers Perfect results in a few simple steps. Ingredients for 20 Duck leg - 10 pcs Garlic cloves - 10 pcs Bay leaves - 5 pcs Fresh thyme - 2 branches per duck leg Black pepper - coarse ground Sea salt - coarse ground Duck dripping - 4 table spoons per leg Red onion - chopped Directions Step 1 Set your Anova Sous Vide Precision Cooker to 69ºC / 156.2ºF Step 2 Put seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping Vacuum seal the bags. Step 3 Fill the tank with hot tap water and set your Anova to 69 °C and 24 hours Finishing Steps Step 0 Carmelize chopped red onions on the pan using duck dripping Step 1 Once the time is up, remove the legs from the bags. Discard the skin and separate the meat from the bones. Using the forks pull the meat into shreds. Mix in carmelized onions. Regulate the juiciness of the rillettes with addition of liquid duck dripping. Step 2 Cool the rillettes and serve on slice of home made wheat bread. Step 3 For longer storage put rillettes to weck jars, seal and pasteurize.
Markdown	- [![Anova Culinary](https://recipes.anovaculinary.com/images/svg/anova_logo.svg)](https://anovaculinary.com/) - [Recipes](https://anovaculinary.com/recipes/) - [Community](https://community.anovaculinary.com/) - [Support](https://support.anovaculinary.com/hc/en-us) - [Login](https://anovaculinary.io/ali/?redirect_uri=https://recipes.anovaculinary.com/login) - [Recipes](https://recipes.anovaculinary.com/) - [Poultry](https://recipes.anovaculinary.com/recipes/poultry) - [Duck](https://recipes.anovaculinary.com/recipes/duck) # Rillettes de canard / Duck Rillettes / Rillettes z kaczki () [P MP](https://recipes.anovaculinary.com/user/rvbgsjtgemxllcqs7zxnh0) - Rate This - Save - [Share]() - [Print](https://recipes.anovaculinary.com/recipe/print/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki) - [Flag]() If this recipe is inappropriate or has problems, please flag it for review. [Flag for Review]() This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method. Read More #### Shop Sous Vide Cookers ### Precision® Cookers Perfect results in a few simple steps. [Shop Now](https://anovaculinary.com/pages/find-your-anova-precision-cooker "Shop Precision® Cookers") #### Ingredients for 20 - Duck leg - 10 pcs ![]() - Garlic cloves - 10 pcs ![]() - Bay leaves - 5 pcs ![]() - Fresh thyme - 2 branches per duck leg ![]() - Black pepper - coarse ground ![]() - Sea salt - coarse ground ![]() - Duck dripping - 4 table spoons per leg ![]() - Red onion - chopped ![]() #### Directions - ![](https://anovaculinary.io/images/4e10a34321f5bb40e9ecd6fc947486f250723751fbd42933a0e8213658856426.png) ##### Step 1 Set your Anova Sous Vide Precision Cooker to 69ºC / 156.2ºF - ![](https://anovaculinary.io/images/d44c3be96f83ccff804f0f7b5577bd0863ac7427c63747c2a309823b695c2d0b.png) ##### Step 2 Put seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping Vacuum seal the bags. - ![](https://anovaculinary.io/images/fba5bb96a04d5670888a08636a972d355ebc1f64cdfe7067fb056c1d4c8cfcbf.png) ##### Step 3 Fill the tank with hot tap water and set your Anova to 69 °C and 24 hours - - #### Finishing Steps - ##### Step 0 Carmelize chopped red onions on the pan using duck dripping - ##### Step 1 Once the time is up, remove the legs from the bags. Discard the skin and separate the meat from the bones. Using the forks pull the meat into shreds. Mix in carmelized onions. Regulate the juiciness of the rillettes with addition of liquid duck dripping. - ##### Step 2 Cool the rillettes and serve on slice of home made wheat bread. - ##### Step 3 For longer storage put rillettes to weck jars, seal and pasteurize. ### Did you like this recipe? ##### Rate it ### Latest Comments 156\.2 F / 69 C Recipe Temp 24:00 Recipe Time 01:00 Prep Time ### About - [About Us](https://anovaculinary.com/about-us/) - [Careers](https://anovaculinary.com/careers/) - [Affiliate Program](https://anovaculinary.com/affiliate-program/) - [Press](https://anovaculinary.com/press/) - [Blog](https://anovaculinary.com/blog/) ### Get Help - [Support](https://support.anovaculinary.com/hc/en-us) - [Community](https://community.anovaculinary.com/) - [Contact](https://anovaculinary.com/contact/) - [Order Lookup](https://anovaculinary.com/pages/order-lookup/) - [Do Not Sell My Information](https://anovaculinary.com/do-not-sell) ### Shop - [Precision® Cookers](https://anovaculinary.com/anova-precision-cooker/) - [Anova Precision® Oven](https://anovaculinary.com/anova-precision-oven/) - [Sous Vide Accessories](https://anovaculinary.com/sous-vide-accessories/) - [Warranty Policy](https://support.anovaculinary.com/hc/en-us/articles/204269040-Warranty-Provision) - [Return Policy](https://support.anovaculinary.com/hc/en-us/articles/201710434-What-is-your-Returns-Refunds-and-Warranty-Policies-) ### Resources - [Recipes](https://anovaculinary.com/recipes/) - [What is Sous Vide](https://anovaculinary.com/what-is-sous-vide/) - [What is a Combi Oven](https://anovaculinary.com/anova-precision-oven/what-is-a-combi-oven/) - [Anova App](https://anovaculinary.com/app/) - [Social Impact](https://anovaculinary.com/corporate-responsibility/) - © 2013 - 2026 Anova Applied Electronics, Inc. - [Privacy Policy](https://anovaculinary.com/privacy/) - [Terms](https://anovaculinary.com/terms/) ![](https://ct.pinterest.com/v3/?tid=2616467133356&noscript=1) ![](https://dc.ads.linkedin.com/collect/?pid=52091&fmt=gif) ![](https://trc.taboola.com/1113554/log/3/unip?en=page_view)
Readable Markdown	This is my take on classical French baguette spread - the duck rillettes. Tried in French Bistro in Kraków, Poland never left my mind. So I decided to prepare my version. This is a compilation of several classic recipes from French internet adjusted to sous vide method. Read More #### Shop Sous Vide Cookers ### Precision® Cookers Perfect results in a few simple steps. #### Ingredients for 20 - Duck leg - 10 pcs ![]() - Garlic cloves - 10 pcs ![]() - Bay leaves - 5 pcs ![]() - Fresh thyme - 2 branches per duck leg ![]() - Black pepper - coarse ground ![]() - Sea salt - coarse ground ![]() - Duck dripping - 4 table spoons per leg ![]() - Red onion - chopped ![]() #### Directions - ![](https://anovaculinary.io/images/4e10a34321f5bb40e9ecd6fc947486f250723751fbd42933a0e8213658856426.png) ##### Step 1 Set your Anova Sous Vide Precision Cooker to 69ºC / 156.2ºF - ![](https://anovaculinary.io/images/d44c3be96f83ccff804f0f7b5577bd0863ac7427c63747c2a309823b695c2d0b.png) ##### Step 2 Put seasoned legs into vaccum bags and top up each bag with 4 table spoons of duck dripping Vacuum seal the bags. - ![](https://anovaculinary.io/images/fba5bb96a04d5670888a08636a972d355ebc1f64cdfe7067fb056c1d4c8cfcbf.png) ##### Step 3 Fill the tank with hot tap water and set your Anova to 69 °C and 24 hours - - #### Finishing Steps - ##### Step 0 Carmelize chopped red onions on the pan using duck dripping - ##### Step 1 Once the time is up, remove the legs from the bags. Discard the skin and separate the meat from the bones. Using the forks pull the meat into shreds. Mix in carmelized onions. Regulate the juiciness of the rillettes with addition of liquid duck dripping. - ##### Step 2 Cool the rillettes and serve on slice of home made wheat bread. - ##### Step 3 For longer storage put rillettes to weck jars, seal and pasteurize.
Shard	68 (laksa)
Root Hash	10823178976585533668
Unparsed URL	com,anovaculinary!recipes,/recipe/rillettes-de-canard--duck-rillettes--rillettes-z-kaczki s443