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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa189)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.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://www.allrecipes.com/recipe/239783/duck-rillettes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/239783/duck-rillettes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/","crawl_time":1775787081,"first_indexed_time":1521506345,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/239783\/duck-rillettes\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Duck Rillettes Recipe","meta_descriptions":["Chef John's version of duck rillettes, a decadent French pâté made with well-seasoned, slow-cooked duck, is perfect on bread, toast, or crostini."],"attrs_boilerpipe_text":"Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.\nBy\nJohn Mitzewich\nJohn Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.\nUpdated on April 9, 2026\nPrep Time:\n1 hr\nCook Time:\n5 hrs 5 mins\nAdditional Time:\n1 day 13 hrs\nTotal Time:\n1 day 19 hrs 5 mins\nServings:\n12\nYield:\n3 cups\nWhy You'll Love This Recipe\nImpress your guests—and yourself—with this elegant duck pâté made from scratch in your own kitchen.\nHome cooks praise the detailed step-by-step instructions that give them confidence to succeed.\n \"The final spread tasted like something from a French bistro.\" —Allrecipes member GreginSeattle  \nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 12 servings\nSpice Rub:\n1 ½\ntablespoons\nkosher salt\n2\nteaspoons\nground black pepper, or more to taste\n2\nteaspoons\ndried thyme\nSeasoning Mixture (Potpourri):\n12\ncloves\ngarlic\n1\nbunch\nfresh thyme sprigs\n1\norange, zested into thin strips\n6\n(1\/4-inch-thick) slices\nfresh ginger\n3\nbay leaves\nDuck:\n1\nwhole\nduck\n2\ntablespoons\nunsalted butter, softened\n1\ntablespoon\nbrandy (such as Armagnac)\n2\nteaspoons\nchopped fresh parsley\n1\nteaspoon\nchopped fresh chives\n1\/2\nteaspoon\nDijon mustard\n1\npinch\ncayenne pepper\nsalt and ground black pepper to taste\n1\/2\nteaspoon\ngrated orange zest\n2\nteaspoons\nfresh thyme leaves, or to taste\nDirections\nPreheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.\nMake the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.\nSeason duck all over, both inside and out, with about 2\/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.\nRoast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.\nPick meat from the bones and place into a bowl.\nSpoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.\nMash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.\nDid you make this recipe?\nNutrition Facts\n(per serving)\n126\nCalories\n9g\nFat\n7g\nCarbs\n5g\nProtein\nNutrition Facts\nServings Per Recipe\n12\nCalories\n126\n% Daily Value *\nTotal Fat\n9g\n12%\nSaturated Fat\n4g\n18%\nCholesterol\n25mg\n8%\nSodium\n549mg\n24%\nTotal Carbohydrate\n7g\n2%\nDietary Fiber\n2g\n5%\nTotal Sugars\n0g\nProtein\n5g\n10%\nVitamin C\n3mg\n4%\nCalcium\n30mg\n2%\nIron\n1mg\n8%\nPotassium\n185mg\n4%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - [Quick & Easy](https:\/\/www.allrecipes.com\/recipes\/1947\/everyday-cooking\/quick-and-easy\/)\n  - 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Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner)\n\n- [Recipes](https:\/\/www.allrecipes.com\/recipes\/)\n- [Appetizers and Snacks](https:\/\/www.allrecipes.com\/recipes\/76\/appetizers-and-snacks\/)\n- [Dips and Spreads Recipes](https:\/\/www.allrecipes.com\/recipes\/105\/appetizers-and-snacks\/dips-and-spreads\/)\n\n# Duck Rillettes\n5\\.0\n\n(12)\n\n8 Reviews\n\n4 Photos\n\nMaking duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.\n\nBy\n\n[John Mitzewich](https:\/\/www.allrecipes.com\/author\/chef-john\/)\n\n![Chef John]()\n\n![Chef John](https:\/\/www.allrecipes.com\/thmb\/r5zhVQDa55-8JF6F-Z6c4dd1uyM=\/75x75\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg)\n\n[John Mitzewich](https:\/\/www.allrecipes.com\/author\/chef-john\/)\n\nJohn Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.\n\n[Allrecipes' editorial guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n\nUpdated on April 9, 2026\n\nSave\n\nRate\n\nShare\n\nAdd Photo\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/239783\/duck-rillettes\/)\n\nPrep Time:\n\n1 hr\n\nCook Time:\n\n5 hrs 5 mins\n\nAdditional Time:\n\n1 day 13 hrs\n\nTotal Time:\n\n1 day 19 hrs 5 mins\n\nServings:\n\n12\n\nYield:\n\n3 cups\n\nJump to Nutrition Facts\n\n### Why You'll Love This Recipe\n- Impress your guests—and yourself—with this elegant duck pâté made from scratch in your own kitchen.\n- Home cooks praise the detailed step-by-step instructions that give them confidence to succeed.\n- \"The final spread tasted like something from a French bistro.\" —Allrecipes member GreginSeattle\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 12 servings\n\nSpice Rub:\n\n- 1 ½ tablespoons kosher salt\n- 2 teaspoons ground black pepper, or more to taste\n- 2 teaspoons dried thyme\n\nSeasoning Mixture (Potpourri):\n\n- 12 cloves garlic\n- 1 bunch fresh thyme sprigs\n- 1 orange, zested into thin strips\n- 6 (1\/4-inch-thick) slices fresh ginger\n- 3  bay leaves\n\nDuck:\n\n- 1 whole duck\n- 2 tablespoons unsalted butter, softened\n- 1 tablespoon brandy (such as Armagnac)\n- 2 teaspoons chopped fresh parsley\n- 1 teaspoon chopped fresh chives\n- 1\/2 teaspoon Dijon mustard\n- 1 pinch cayenne pepper\n- salt and ground black pepper to taste\n- 1\/2 teaspoon grated orange zest\n- 2 teaspoons fresh thyme leaves, or to taste\n\n## Directions\n1. Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.\n2. Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.\n3. Season duck all over, both inside and out, with about 2\/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.\n4. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.\n5. Pick meat from the bones and place into a bowl.\n6. Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.\n7. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.\n   ![]()\n   \n   ![](https:\/\/www.allrecipes.com\/thmb\/oM783oFvIjWXQNdUzqR1-fMVG9o=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/5503950-5ca8bb2b02e24d1fb2df6c20414722a8.jpg)\n\nSave\n\nRate\n\nDid you make this recipe?\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 126 | Calories |\n| 9g | Fat |\n| 7g | Carbs |\n| 5g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 126 |   |\n| % Daily Value \\* |   |\n| Total Fat 9g | 12% |\n| Saturated Fat 4g | 18% |\n| Cholesterol 25mg | 8% |\n| Sodium 549mg | 24% |\n| Total Carbohydrate 7g | 2% |\n| Dietary Fiber 2g | 5% |\n| Total Sugars 0g |   |\n| Protein 5g | 10% |\n| Vitamin C 3mg | 4% |\n| Calcium 30mg | 2% |\n| Iron 1mg | 8% |\n| Potassium 185mg | 4% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\nAdd Your Photo\n\n## Photos of Duck Rillettes\n01 of 04\n\n![]()\n\nPhoto by  Allrecipes Member\n\n02 of 04\n\n![]()\n\nPhoto by  M Loh\n\n12\/23\/2021\n\n03 of 04\n\n![]()\n\nPhoto by  plumdumplings\n\n06\/25\/2018\n\nGeez is this good. And it's really very easy - just time consuming. I wanted a recipe that used a whole duck since I had one in the freezer. Recipes that don't call for just parts are pretty hard to find! Amazing how much flavor is imbued in the meat from the aromatics. I particularly love how the orange peel sneaks up at the end. Served with cornichons and grainy mustard. Drop dead perfect.\n\n04 of 04\n\n![]()\n\nPhoto by  John Mitzewich\n\n10\/13\/2014\n\n1. 1\n\n## You’ll Also Love\n[![Skordalia (Greek Garlic Potato Dip)]() ![Skordalia (Greek Garlic Potato Dip)](https:\/\/www.allrecipes.com\/thmb\/YN54L8WMsTRzKScJuJ-HKcMVcbE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/8464398-e81b89d93eda47babac03517c8afa2d9.jpg) Skordalia (Greek Garlic Potato Dip) 5 Ratings](https:\/\/www.allrecipes.com\/recipe\/281330\/skordalia-greek-garlic-potato-dip\/)\n\n[![close up view of a sliced Pate de Campagne on a wooden board]() ![close up view of a sliced Pate de Campagne on a wooden board](https:\/\/www.allrecipes.com\/thmb\/UHata_JJHcr_1VqQ87WLa6lXss0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/4473194-chef-johns-pate-de-campagne-Chef-John-4x3-1-815283726d2d49b5acf7bbf459c7d877.jpg) Chef John's Pate de Campagne 17 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Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.\n\nBy\n\n[John Mitzewich](https:\/\/www.allrecipes.com\/author\/chef-john\/)\n\n![Chef John](https:\/\/www.allrecipes.com\/thmb\/r5zhVQDa55-8JF6F-Z6c4dd1uyM=\/75x75\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg)\n\nJohn Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.\n\nUpdated on April 9, 2026\n\nPrep Time:\n\n1 hr\n\nCook Time:\n\n5 hrs 5 mins\n\nAdditional Time:\n\n1 day 13 hrs\n\nTotal Time:\n\n1 day 19 hrs 5 mins\n\nServings:\n\n12\n\nYield:\n\n3 cups\n\n### Why You'll Love This Recipe\n- Impress your guests—and yourself—with this elegant duck pâté made from scratch in your own kitchen.\n- Home cooks praise the detailed step-by-step instructions that give them confidence to succeed.\n- \"The final spread tasted like something from a French bistro.\" —Allrecipes member GreginSeattle\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 12 servings\n\nSpice Rub:\n\n- 1 ½ tablespoons kosher salt\n- 2 teaspoons ground black pepper, or more to taste\n- 2 teaspoons dried thyme\n\nSeasoning Mixture (Potpourri):\n\n- 12 cloves garlic\n- 1 bunch fresh thyme sprigs\n- 1 orange, zested into thin strips\n- 6 (1\/4-inch-thick) slices fresh ginger\n- 3  bay leaves\n\nDuck:\n\n- 1 whole duck\n- 2 tablespoons unsalted butter, softened\n- 1 tablespoon brandy (such as Armagnac)\n- 2 teaspoons chopped fresh parsley\n- 1 teaspoon chopped fresh chives\n- 1\/2 teaspoon Dijon mustard\n- 1 pinch cayenne pepper\n- salt and ground black pepper to taste\n- 1\/2 teaspoon grated orange zest\n- 2 teaspoons fresh thyme leaves, or to taste\n\n## Directions\n1. Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.\n2. Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.\n3. Season duck all over, both inside and out, with about 2\/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.\n4. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.\n5. Pick meat from the bones and place into a bowl.\n6. Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.\n7. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.\n\nDid you make this recipe?\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 126 | Calories |\n| 9g | Fat |\n| 7g | Carbs |\n| 5g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 126 |   |\n| % Daily Value \\* |   |\n| Total Fat 9g | 12% |\n| Saturated Fat 4g | 18% |\n| Cholesterol 25mg | 8% |\n| Sodium 549mg | 24% |\n| Total Carbohydrate 7g | 2% |\n| Dietary Fiber 2g | 5% |\n| Total Sugars 0g |   |\n| Protein 5g | 10% |\n| Vitamin C 3mg | 4% |\n| Calcium 30mg | 2% |\n| Iron 1mg | 8% |\n| Potassium 185mg | 4% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","meta_canonical":null}

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Meta Description	Chef John's version of duck rillettes, a decadent French pâté made with well-seasoned, slow-cooked duck, is perfect on bread, toast, or crostini.
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Boilerpipe Text	Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon. By John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Updated on April 9, 2026 Prep Time: 1 hr Cook Time: 5 hrs 5 mins Additional Time: 1 day 13 hrs Total Time: 1 day 19 hrs 5 mins Servings: 12 Yield: 3 cups Why You'll Love This Recipe Impress your guests—and yourself—with this elegant duck pâté made from scratch in your own kitchen. Home cooks praise the detailed step-by-step instructions that give them confidence to succeed. "The final spread tasted like something from a French bistro." —Allrecipes member GreginSeattle Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings Spice Rub: 1 ½ tablespoons kosher salt 2 teaspoons ground black pepper, or more to taste 2 teaspoons dried thyme Seasoning Mixture (Potpourri): 12 cloves garlic 1 bunch fresh thyme sprigs 1 orange, zested into thin strips 6 (1/4-inch-thick) slices fresh ginger 3 bay leaves Duck: 1 whole duck 2 tablespoons unsalted butter, softened 1 tablespoon brandy (such as Armagnac) 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh chives 1/2 teaspoon Dijon mustard 1 pinch cayenne pepper salt and ground black pepper to taste 1/2 teaspoon grated orange zest 2 teaspoons fresh thyme leaves, or to taste Directions Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil. Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl. Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours. Pick meat from the bones and place into a bowl. Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days. Did you make this recipe? Nutrition Facts (per serving) 126 Calories 9g Fat 7g Carbs 5g Protein Nutrition Facts Servings Per Recipe 12 Calories 126 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 18% Cholesterol 25mg 8% Sodium 549mg 24% Total Carbohydrate 7g 2% Dietary Fiber 2g 5% Total Sugars 0g Protein 5g 10% Vitamin C 3mg 4% Calcium 30mg 2% Iron 1mg 8% Potassium 185mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner) - [Recipes](https://www.allrecipes.com/recipes/) - [Appetizers and Snacks](https://www.allrecipes.com/recipes/76/appetizers-and-snacks/) - [Dips and Spreads Recipes](https://www.allrecipes.com/recipes/105/appetizers-and-snacks/dips-and-spreads/) # Duck Rillettes 5\.0 (12) 8 Reviews 4 Photos Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon. By [John Mitzewich](https://www.allrecipes.com/author/chef-john/) ![Chef John]() ![Chef John](https://www.allrecipes.com/thmb/r5zhVQDa55-8JF6F-Z6c4dd1uyM=/75x75/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg) [John Mitzewich](https://www.allrecipes.com/author/chef-john/) John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. [Allrecipes' editorial guidelines](https://www.allrecipes.com/about-us-6648102#toc-editorial-guidelines) Updated on April 9, 2026 Save Rate Share Add Photo [4 ![]()](https://www.allrecipes.com/recipe/239783/duck-rillettes/) [4 ![]()](https://www.allrecipes.com/recipe/239783/duck-rillettes/) [4 ![]()](https://www.allrecipes.com/recipe/239783/duck-rillettes/) [4 ![]()](https://www.allrecipes.com/recipe/239783/duck-rillettes/) Prep Time: 1 hr Cook Time: 5 hrs 5 mins Additional Time: 1 day 13 hrs Total Time: 1 day 19 hrs 5 mins Servings: 12 Yield: 3 cups Jump to Nutrition Facts ### Why You'll Love This Recipe - Impress your guests—and yourself—with this elegant duck pâté made from scratch in your own kitchen. - Home cooks praise the detailed step-by-step instructions that give them confidence to succeed. - "The final spread tasted like something from a French bistro." —Allrecipes member GreginSeattle Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings Spice Rub: - 1 ½ tablespoons kosher salt - 2 teaspoons ground black pepper, or more to taste - 2 teaspoons dried thyme Seasoning Mixture (Potpourri): - 12 cloves garlic - 1 bunch fresh thyme sprigs - 1 orange, zested into thin strips - 6 (1/4-inch-thick) slices fresh ginger - 3 bay leaves Duck: - 1 whole duck - 2 tablespoons unsalted butter, softened - 1 tablespoon brandy (such as Armagnac) - 2 teaspoons chopped fresh parsley - 1 teaspoon chopped fresh chives - 1/2 teaspoon Dijon mustard - 1 pinch cayenne pepper - salt and ground black pepper to taste - 1/2 teaspoon grated orange zest - 2 teaspoons fresh thyme leaves, or to taste ## Directions 1. Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil. 2. Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl. 3. Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil. 4. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours. 5. Pick meat from the bones and place into a bowl. 6. Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl. 7. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days. ![]() ![](https://www.allrecipes.com/thmb/oM783oFvIjWXQNdUzqR1-fMVG9o=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/5503950-5ca8bb2b02e24d1fb2df6c20414722a8.jpg) Save Rate Did you make this recipe? I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 126 \| Calories \| \| 9g \| Fat \| \| 7g \| Carbs \| \| 5g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 126 \| \| \| % Daily Value \* \| \| \| Total Fat 9g \| 12% \| \| Saturated Fat 4g \| 18% \| \| Cholesterol 25mg \| 8% \| \| Sodium 549mg \| 24% \| \| Total Carbohydrate 7g \| 2% \| \| Dietary Fiber 2g \| 5% \| \| Total Sugars 0g \| \| \| Protein 5g \| 10% \| \| Vitamin C 3mg \| 4% \| \| Calcium 30mg \| 2% \| \| Iron 1mg \| 8% \| \| Potassium 185mg \| 4% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo ## Photos of Duck Rillettes 01 of 04 ![]() Photo by Allrecipes Member 02 of 04 ![]() Photo by M Loh 12/23/2021 03 of 04 ![]() Photo by plumdumplings 06/25/2018 Geez is this good. And it's really very easy - just time consuming. I wanted a recipe that used a whole duck since I had one in the freezer. Recipes that don't call for just parts are pretty hard to find! Amazing how much flavor is imbued in the meat from the aromatics. I particularly love how the orange peel sneaks up at the end. Served with cornichons and grainy mustard. 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Readable Markdown	Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon. By [John Mitzewich](https://www.allrecipes.com/author/chef-john/) ![Chef John](https://www.allrecipes.com/thmb/r5zhVQDa55-8JF6F-Z6c4dd1uyM=/75x75/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/chef-john-c50f1c2cb23f4e7786d66c30bddf8bcb.jpg) John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Updated on April 9, 2026 Prep Time: 1 hr Cook Time: 5 hrs 5 mins Additional Time: 1 day 13 hrs Total Time: 1 day 19 hrs 5 mins Servings: 12 Yield: 3 cups ### Why You'll Love This Recipe - Impress your guests—and yourself—with this elegant duck pâté made from scratch in your own kitchen. - Home cooks praise the detailed step-by-step instructions that give them confidence to succeed. - "The final spread tasted like something from a French bistro." —Allrecipes member GreginSeattle Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings Spice Rub: - 1 ½ tablespoons kosher salt - 2 teaspoons ground black pepper, or more to taste - 2 teaspoons dried thyme Seasoning Mixture (Potpourri): - 12 cloves garlic - 1 bunch fresh thyme sprigs - 1 orange, zested into thin strips - 6 (1/4-inch-thick) slices fresh ginger - 3 bay leaves Duck: - 1 whole duck - 2 tablespoons unsalted butter, softened - 1 tablespoon brandy (such as Armagnac) - 2 teaspoons chopped fresh parsley - 1 teaspoon chopped fresh chives - 1/2 teaspoon Dijon mustard - 1 pinch cayenne pepper - salt and ground black pepper to taste - 1/2 teaspoon grated orange zest - 2 teaspoons fresh thyme leaves, or to taste ## Directions 1. Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil. 2. Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl. 3. Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil. 4. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours. 5. Pick meat from the bones and place into a bowl. 6. Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl. 7. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days. Did you make this recipe? ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 126 \| Calories \| \| 9g \| Fat \| \| 7g \| Carbs \| \| 5g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 126 \| \| \| % Daily Value \* \| \| \| Total Fat 9g \| 12% \| \| Saturated Fat 4g \| 18% \| \| Cholesterol 25mg \| 8% \| \| Sodium 549mg \| 24% \| \| Total Carbohydrate 7g \| 2% \| \| Dietary Fiber 2g \| 5% \| \| Total Sugars 0g \| \| \| Protein 5g \| 10% \| \| Vitamin C 3mg \| 4% \| \| Calcium 30mg \| 2% \| \| Iron 1mg \| 8% \| \| Potassium 185mg \| 4% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Shard	9 (laksa)
Root Hash	10978891948835254209
Unparsed URL	com,allrecipes!www,/recipe/239783/duck-rillettes/ s443