🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 23 (from laksa136)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa023.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.deliciousmagazine.co.uk/recipes/duck-rillettes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/","crawl_time":1775674151,"first_indexed_time":1526876476,"http_code":200,"src_unparsed":"uk,co,deliciousmagazine!www,\/recipes\/duck-rillettes\/ s443","src_root_hash":"18442972189906706423","history_drop_reason":null,"meta_title":"Duck rillettes recipe | delicious. magazine","meta_descriptions":["Easier to make than you might think, Allan Pickett's confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter."],"attrs_boilerpipe_text":"Before you start\nYou’ll need to begin this recipe the day before you want it, because the salting mixture needs to go in the fridge for at least 12 hours.\nIngredients\nMethod\nNutrition\nIngredients\n4 high-welfare duck legs\n500g duck fat (plus a little extra if needed)\n100ml dry white wine\nFor the salting mixture\n60g rock salt\n2 garlic cloves, finely chopped\nA few fresh thyme sprigs, leaves picked and finely chopped\nA few rosemary sprigs, leaves picked and finely chopped\nTo serve\nCornichons, pickled onions and toasted sourdough\nMethod\nTo make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours.\nThe next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C\/110°C fan\/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin\/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug.\nLeave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use.\nOnce the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal.\nRemove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough.\nNutrition\n505kcals\nCalories\n50.8g (14.5g saturated)\nFat\n9.9g\nProtein\n0.1g (0.1g sugars)\nCarbs\nno fibre\nFibre\n1.4g\nSalt\nFor 8\nQuick wins & tips\nDepending on how big your tin\/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly.\nIt’s better to overcook the meat so it’s falling off the bone, rather than undercooking it.\nTo speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck.\nMake Ahead\nPour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days.","attrs_markdown":"[Skip to content](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/#content)\n\n[Login](https:\/\/www.deliciousmagazine.co.uk\/login\/) [Go premium](https:\/\/www.deliciousmagazine.co.uk\/subscribe\/?group=7)\n\nToggle Navigation\n\n- [Recipes](https:\/\/www.deliciousmagazine.co.uk\/recipes\/)\n  - [All Recipes](https:\/\/www.deliciousmagazine.co.uk\/recipes\/)\n  - [Main ingredients](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/)\n    - [Beef](https:\/\/www.deliciousmagazine.co.uk\/ingredients\/beef-recipes\/)\n    - [Beef mince](https:\/\/www.deliciousmagazine.co.uk\/collections\/beef-mince-recipes\/)\n    - [Cheese](https:\/\/www.deliciousmagazine.co.uk\/ingredients\/cheese-recipes\/)\n    - [Chicken](https:\/\/www.deliciousmagazine.co.uk\/ingredients\/chicken-recipes\/)\n    - [Chocolate](https:\/\/www.deliciousmagazine.co.uk\/ingredients\/chocolate-recipes\/)\n    - [Eggs](https:\/\/www.deliciousmagazine.co.uk\/ingredients\/egg-recipes\/)\n    - 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To make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours.\n2. The next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C\/110°C fan\/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin\/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug.\n3. Leave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use.\n4. Recipe continues after advertising adslot-recipe-4\n5. Once the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal.\n6. Remove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough.\n\n## Nutrition\n- 505kcals Calories\n- 50\\.8g (14.5g saturated) Fat\n- 9\\.9g Protein\n- 0\\.1g (0.1g sugars) Carbs\n- no fibre Fibre\n- 1\\.4g Salt\n\nFor 8\n\n## Quick wins & tips\nDepending on how big your tin\/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly.\n\nIt’s better to overcook the meat so it’s falling off the bone, rather than undercooking it.\n\nTo speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck.\n\n## Make Ahead\nPour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days.\n\nadslot-recipe-5\n\n## Alternative recipes\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Image of bowl of pasta with duck ragu](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2012\/02\/477476-1-eng-GB_shredded-duck-ragu%CC%80-with-pasta-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-ragu-with-pasta\/)\n### [Duck ragù with pasta](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-ragu-with-pasta\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Duck rillettes](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/08\/316731-1-eng-GB_3791-600x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-and-pear-salad\/)\n### [Duck and pear salad](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-and-pear-salad\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Confit duck with lentils](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2019\/08\/confit-duck-leg-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/confit-duck-with-lentils\/)\n### [Confit duck with lentils](https:\/\/www.deliciousmagazine.co.uk\/recipes\/confit-duck-with-lentils\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Classic pork rillettes recipe](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2024\/04\/2024D017_DEBROB_RILETTES_1-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/pork-rillettes\/)\n### [Pork rillettes](https:\/\/www.deliciousmagazine.co.uk\/recipes\/pork-rillettes\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Pork rillettes](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/07\/833423-1-eng-GB_potted-pork-rillettes-with-gooseberries-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/potted-pork-rillettes-with-gooseberries-and-tarragon\/)\n### [Potted pork rillettes with gooseberries and tarragon](https:\/\/www.deliciousmagazine.co.uk\/recipes\/potted-pork-rillettes-with-gooseberries-and-tarragon\/)\n\n[Save Recipe](https:\/\/www.deliciousmagazine.co.uk\/login\/)\n\n[![Trout rillettes](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2023\/07\/960-2023D075_IYMOT_TROUT_3__-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/recipes\/trout-rillettes-with-dill-and-green-grapes\/)\n### [Trout rillettes with dill and green grapes](https:\/\/www.deliciousmagazine.co.uk\/recipes\/trout-rillettes-with-dill-and-green-grapes\/)\n\n## Rate and review\n### Rate\nYou must be logged in to rate a recipe, [click here to login](https:\/\/www.deliciousmagazine.co.uk\/login\/?redirect_to=https%3A%2F%2Fwww.deliciousmagazine.co.uk%2Frecipes%2Fduck-rillettes%2F).\n### Leave a comment, question or tip [Cancel comment](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/#respond)\n\n## Just for you\nLooking for inspiration? Receive the latest recipes straight to your inbox with our newsletter\n\nBy joining our newsletter you agree to our [Privacy Policy](https:\/\/www.deliciousmagazine.co.uk\/privacy-policy\/)\n\nadslot-recipe-6\n\n## You might like\n[In the kitchen ![Duck rillettes](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/08\/484228-1-eng-GB_crispy-duck-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/how-to-make-chinese-crispy-duck\/)\n\n### [How to make Chinese crispy duck](https:\/\/www.deliciousmagazine.co.uk\/how-to-make-chinese-crispy-duck\/)\n\n[Guides ![Duck rillettes](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/08\/How-to-roast-poultry-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/how-to-roast-poultry\/)\n\n### [How to roast poultry](https:\/\/www.deliciousmagazine.co.uk\/how-to-roast-poultry\/)\n\n## More inspiration\n[![Creamy chicken pies](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/09\/494218-1-eng-GB_creamy-chicken-pot-pies-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/collections\/leftover-chicken-recipes\/)\n\n### [Leftover chicken recipes](https:\/\/www.deliciousmagazine.co.uk\/collections\/leftover-chicken-recipes\/)\n\n[![Romesco chicken](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2023\/05\/960-2023D067_MIED_CHICKEN__-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/collections\/quick-chicken-recipes\/)\n\n### [Quick chicken recipes](https:\/\/www.deliciousmagazine.co.uk\/collections\/quick-chicken-recipes\/)\n\n[![Roast chicken recipes](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/uploads\/2018\/08\/774572-1-eng-GB_roast-chicken-recipes-623x500.jpg)](https:\/\/www.deliciousmagazine.co.uk\/collections\/roast-chicken-recipes\/)\n\n### [Roast chicken recipes](https:\/\/www.deliciousmagazine.co.uk\/collections\/roast-chicken-recipes\/)\n## More to discover\n\n- [About](https:\/\/www.deliciousmagazine.co.uk\/about\/)\n- [Food team](https:\/\/www.deliciousmagazine.co.uk\/meet-the-food-team\/)\n- [Contact](https:\/\/www.deliciousmagazine.co.uk\/contact\/)\n- [Sitemap](https:\/\/www.deliciousmagazine.co.uk\/sitemap\/)\n- [Cookies](https:\/\/www.deliciousmagazine.co.uk\/cookie-policy\/)\n- [Privacy policy](https:\/\/www.deliciousmagazine.co.uk\/privacy-policy\/)\n- [Advertise](https:\/\/www.deliciousmagazine.co.uk\/want-to-advertise-with-delicious\/)\n\ndelicious. magazine is a part of Eye to Eye Media Ltd © 2025\n\nFind it online: https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/","attrs_readable_markdown":"## Before you start\nYou’ll need to begin this recipe the day before you want it, because the salting mixture needs to go in the fridge for at least 12 hours.\n\n- [Ingredients](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/#ingredients)\n- [Method](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/#method)\n- [Nutrition](https:\/\/www.deliciousmagazine.co.uk\/recipes\/duck-rillettes\/#nutrition)\n\n![lock](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/themes\/delicious-magazine\/img\/lock.png)\n\n## Ingredients\n- 4 high-welfare duck legs\n- 500g duck fat (plus a little extra if needed)\n- 100ml dry white wine\n\n**For the salting mixture**\n\n- 60g rock salt\n- 2 garlic cloves, finely chopped\n- A few fresh thyme sprigs, leaves picked and finely chopped\n- A few rosemary sprigs, leaves picked and finely chopped\n\n**To serve**\n\n- Cornichons, pickled onions and toasted sourdough\n\n![lock](https:\/\/www.deliciousmagazine.co.uk\/wp-content\/themes\/delicious-magazine\/img\/lock.png)\n\n## Method\n1. To make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours.\n2. The next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C\/110°C fan\/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin\/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug.\n3. Leave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use.\n4. Once the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal.\n5. Remove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough.\n\n## Nutrition\n- 505kcals Calories\n- 50\\.8g (14.5g saturated) Fat\n- 9\\.9g Protein\n- 0\\.1g (0.1g sugars) Carbs\n- no fibre Fibre\n- 1\\.4g Salt\n\nFor 8\n\n## Quick wins & tips\nDepending on how big your tin\/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly.\n\nIt’s better to overcook the meat so it’s falling off the bone, rather than undercooking it.\n\nTo speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck.\n\n## Make Ahead\nPour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days.","meta_canonical":null}

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URL	https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/
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Meta Title	Duck rillettes recipe \| delicious. magazine
Meta Description	Easier to make than you might think, Allan Pickett's confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter.
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Boilerpipe Text	Before you start You’ll need to begin this recipe the day before you want it, because the salting mixture needs to go in the fridge for at least 12 hours. Ingredients Method Nutrition Ingredients 4 high-welfare duck legs 500g duck fat (plus a little extra if needed) 100ml dry white wine For the salting mixture 60g rock salt 2 garlic cloves, finely chopped A few fresh thyme sprigs, leaves picked and finely chopped A few rosemary sprigs, leaves picked and finely chopped To serve Cornichons, pickled onions and toasted sourdough Method To make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours. The next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C/110°C fan/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug. Leave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use. Once the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal. Remove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough. Nutrition 505kcals Calories 50.8g (14.5g saturated) Fat 9.9g Protein 0.1g (0.1g sugars) Carbs no fibre Fibre 1.4g Salt For 8 Quick wins & tips Depending on how big your tin/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly. It’s better to overcook the meat so it’s falling off the bone, rather than undercooking it. To speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck. Make Ahead Pour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days.
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Portion size: Serves 6-8 - Hands-on time 35 min, oven time 4 hours, plus 12 hours salting - Difficulty: easy Recipe by: Allan Pickett [Save](https://www.deliciousmagazine.co.uk/login/ "Save recipe") [Print](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/ "Print recipe") Send Easier to make than you might think, Allan Pickett’s confit-cooked duck rillettes make a wonderfully rich lunch or sharing starter. adslot-recipe-1 ## Before you start You’ll need to begin this recipe the day before you want it, because the salting mixture needs to go in the fridge for at least 12 hours. - [Ingredients](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#ingredients) - [Method](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#method) - [Nutrition](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#nutrition) ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) Join [Extradelicious](https://www.deliciousmagazine.co.uk/subscribe/?group=7) to unlock Cook Mode ## Ingredients - 4 high-welfare duck legs - 500g duck fat (plus a little extra if needed) - 100ml dry white wine For the salting mixture - 60g rock salt - 2 garlic cloves, finely chopped - A few fresh thyme sprigs, leaves picked and finely chopped - A few rosemary sprigs, leaves picked and finely chopped To serve - Cornichons, pickled onions and toasted sourdough adslot-recipe-2 ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) Join [Extradelicious](https://www.deliciousmagazine.co.uk/subscribe/?group=7) to unlock Cook Mode ## Method 1. To make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours. 2. The next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C/110°C fan/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug. 3. Leave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use. 4. Recipe continues after advertising adslot-recipe-4 5. Once the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal. 6. Remove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough. ## Nutrition - 505kcals Calories - 50\.8g (14.5g saturated) Fat - 9\.9g Protein - 0\.1g (0.1g sugars) Carbs - no fibre Fibre - 1\.4g Salt For 8 ## Quick wins & tips Depending on how big your tin/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly. It’s better to overcook the meat so it’s falling off the bone, rather than undercooking it. To speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck. ## Make Ahead Pour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days. adslot-recipe-5 ## Alternative recipes [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Image of bowl of pasta with duck ragu](https://www.deliciousmagazine.co.uk/wp-content/uploads/2012/02/477476-1-eng-GB_shredded-duck-ragu%CC%80-with-pasta-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/duck-ragu-with-pasta/) ### [Duck ragù with pasta](https://www.deliciousmagazine.co.uk/recipes/duck-ragu-with-pasta/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Duck rillettes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/316731-1-eng-GB_3791-600x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/duck-and-pear-salad/) ### [Duck and pear salad](https://www.deliciousmagazine.co.uk/recipes/duck-and-pear-salad/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Confit duck with lentils](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/08/confit-duck-leg-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/confit-duck-with-lentils/) ### [Confit duck with lentils](https://www.deliciousmagazine.co.uk/recipes/confit-duck-with-lentils/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Classic pork rillettes recipe](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/04/2024D017_DEBROB_RILETTES_1-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/pork-rillettes/) ### [Pork rillettes](https://www.deliciousmagazine.co.uk/recipes/pork-rillettes/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Pork rillettes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/833423-1-eng-GB_potted-pork-rillettes-with-gooseberries-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/potted-pork-rillettes-with-gooseberries-and-tarragon/) ### [Potted pork rillettes with gooseberries and tarragon](https://www.deliciousmagazine.co.uk/recipes/potted-pork-rillettes-with-gooseberries-and-tarragon/) [Save Recipe](https://www.deliciousmagazine.co.uk/login/) [![Trout rillettes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/07/960-2023D075_IYMOT_TROUT_3__-623x500.jpg)](https://www.deliciousmagazine.co.uk/recipes/trout-rillettes-with-dill-and-green-grapes/) ### [Trout rillettes with dill and green grapes](https://www.deliciousmagazine.co.uk/recipes/trout-rillettes-with-dill-and-green-grapes/) ## Rate and review ### Rate You must be logged in to rate a recipe, [click here to login](https://www.deliciousmagazine.co.uk/login/?redirect_to=https%3A%2F%2Fwww.deliciousmagazine.co.uk%2Frecipes%2Fduck-rillettes%2F). ### Leave a comment, question or tip [Cancel comment](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#respond) ## Just for you Looking for inspiration? Receive the latest recipes straight to your inbox with our newsletter By joining our newsletter you agree to our [Privacy Policy](https://www.deliciousmagazine.co.uk/privacy-policy/) adslot-recipe-6 ## You might like [In the kitchen ![Duck rillettes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/484228-1-eng-GB_crispy-duck-623x500.jpg)](https://www.deliciousmagazine.co.uk/how-to-make-chinese-crispy-duck/) ### [How to make Chinese crispy duck](https://www.deliciousmagazine.co.uk/how-to-make-chinese-crispy-duck/) [Guides ![Duck rillettes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/How-to-roast-poultry-623x500.jpg)](https://www.deliciousmagazine.co.uk/how-to-roast-poultry/) ### [How to roast poultry](https://www.deliciousmagazine.co.uk/how-to-roast-poultry/) ## More inspiration [![Creamy chicken pies](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/494218-1-eng-GB_creamy-chicken-pot-pies-623x500.jpg)](https://www.deliciousmagazine.co.uk/collections/leftover-chicken-recipes/) ### [Leftover chicken recipes](https://www.deliciousmagazine.co.uk/collections/leftover-chicken-recipes/) [![Romesco chicken](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/05/960-2023D067_MIED_CHICKEN__-623x500.jpg)](https://www.deliciousmagazine.co.uk/collections/quick-chicken-recipes/) ### [Quick chicken recipes](https://www.deliciousmagazine.co.uk/collections/quick-chicken-recipes/) [![Roast chicken recipes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/774572-1-eng-GB_roast-chicken-recipes-623x500.jpg)](https://www.deliciousmagazine.co.uk/collections/roast-chicken-recipes/) ### [Roast chicken recipes](https://www.deliciousmagazine.co.uk/collections/roast-chicken-recipes/) ## More to discover - [About](https://www.deliciousmagazine.co.uk/about/) - [Food team](https://www.deliciousmagazine.co.uk/meet-the-food-team/) - [Contact](https://www.deliciousmagazine.co.uk/contact/) - [Sitemap](https://www.deliciousmagazine.co.uk/sitemap/) - [Cookies](https://www.deliciousmagazine.co.uk/cookie-policy/) - [Privacy policy](https://www.deliciousmagazine.co.uk/privacy-policy/) - [Advertise](https://www.deliciousmagazine.co.uk/want-to-advertise-with-delicious/) delicious. magazine is a part of Eye to Eye Media Ltd © 2025 Find it online: https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/
Readable Markdown	## Before you start You’ll need to begin this recipe the day before you want it, because the salting mixture needs to go in the fridge for at least 12 hours. - [Ingredients](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#ingredients) - [Method](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#method) - [Nutrition](https://www.deliciousmagazine.co.uk/recipes/duck-rillettes/#nutrition) ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) ## Ingredients - 4 high-welfare duck legs - 500g duck fat (plus a little extra if needed) - 100ml dry white wine For the salting mixture - 60g rock salt - 2 garlic cloves, finely chopped - A few fresh thyme sprigs, leaves picked and finely chopped - A few rosemary sprigs, leaves picked and finely chopped To serve - Cornichons, pickled onions and toasted sourdough ![lock](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious-magazine/img/lock.png) ## Method 1. To make the salting mixture, thoroughly mix the salt, garlic and herbs in a small bowl, crushing it together lightly. Lay the duck legs in a single layer in a baking tray, sprinkle with half the salting mixture, press it in, then turn over and sprinkle with the rest. Cover the tray, then put in the fridge for at least 12 hours. 2. The next day, rinse the legs in cold water to remove the salt mix and dry well with kitchen paper. Heat the oven to 130°C/110°C fan/gas ¾. Heat the duck fat and white wine in a large pan until steaming. Put the duck legs in a small roasting tin (or lidded casserole) and cover with the hot fat and wine mixture – the legs should be completely covered. If there’s a lot of duck poking out, add more melted fat or wine. Cover the duck in the tin/casserole with a sheet of non-stick baking paper, then cover the tin with foil and scrunch to seal (or put the lid on the casserole). Cook for 3-4 hours, checking halfway through to make sure the legs are covered by the fat. If any of the legs are above the fat level, turn them over. The legs are ready when the meat falls off the bone when pressed with a spoon. Remove the duck from the fat with tongs. Once the fat has cooled slightly, pour it into a jug. 3. Leave the duck legs to cool, then pick off the meat (discard the skin and bones) and shred finely into a bowl. Pour some of the reserved fat onto the duck, then work it in with your hands. At first it will seem like the meat won’t accept the fat, but if you keep going, it will begin to soak in. Keep adding the fat in smallish additions until the mix in the bowl is roughly 50-50 fat to meat (or more, depending on how rich you want it). Any leftover fat can be stored for future use. 4. Once the consistency is right, spoon into serving dishes (right) and chill. If storing for longer than 48 hours, cover with a thin layer of duck fat to seal. 5. Remove from the fridge about an hour before you want to serve the rillettes, to take the chill off. Serve with pickles and toasted sourdough. ## Nutrition - 505kcals Calories - 50\.8g (14.5g saturated) Fat - 9\.9g Protein - 0\.1g (0.1g sugars) Carbs - no fibre Fibre - 1\.4g Salt For 8 ## Quick wins & tips Depending on how big your tin/casserole is, you may need extra duck fat. You can re-use it afterwards: pour it into a jug and leave it to separate – the fat will rise to the top, and any juices will sink to the bottom. Gently pour off the fat, put in a clean jar and store in the fridge for more rillettes, confit duck or roast potatoes. It will keep for months, if sealed properly. It’s better to overcook the meat so it’s falling off the bone, rather than undercooking it. To speed up the absorption of the duck fat, sit the bowl over ice when mixing the fat into the cooked duck. ## Make Ahead Pour some fat over the top of the rillettes to cover and seal. If you do that it will keep in the fridge for up to 10 days.
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