🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 45 (from laksa139)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa045.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, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.edibleboston.com/blog/2018/3/7/potted-duck-rillettes-with-lovage\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.edibleboston.com/blog/2018/3/7/potted-duck-rillettes-with-lovage\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/potted-duck-rillettes-with-lovage","crawl_time":1775925296,"first_indexed_time":1574441018,"http_code":200,"src_unparsed":"com,edibleboston!www,\/blog\/2018\/3\/7\/potted-duck-rillettes-with-lovage s443","src_root_hash":"17518456613904760245","history_drop_reason":null,"meta_title":"Potted Duck Rillettes with Lovage — Edible Boston","meta_descriptions":[""],"attrs_boilerpipe_text":"Photo by Michael Piazza \/ Styled by Catrine Kelty\nThis is a very simple charcuterie that will kick up your picnic lunches a few notches, best eaten with crusty French bread and a glass of Sancerre. Substitute celery leaves if you have trouble finding lovage—their flavors are very similar. The\nrillettes\ncan be packed into Mason jars and covered with a layer of liquid duck fat to protect it from the air. It will improve after a few days, and can be kept for 2 weeks in the refrigerator if sealed under the fat.\nServes many(!)\n4 duck legs\n1 quart stock (chicken or duck)\n4 stalks green garlic (whites only) or 3 cloves garlic\n1 teaspoon salt\n¼ teaspoon cardamom\n4 tablespoons gin\n½ cup lovage or celery leaves, plus 1 teaspoon minced lovage for serving\n1 cup duck fat, melted (optional)\nWhole grain mustard, for serving\nPickled red onions, optional, for serving\nCornichon pickles, optional, for serving\nArrange the duck legs in a Dutch oven and cover with the stock. Preheat oven to 350° while you bring the stock to a boil. Cover the Dutch oven with a lid and place in the oven to braise for 2 hours. The duck will be tender, with meat easily removed from the bone.\nRemove the cooked legs from the liquid and set aside until cool enough to handle. Strain the stock into a bowl and reserve. While the meat is cooling, roughly chop the garlic and place in a mortar with pestle or food processor with a teaspoon of salt, the cardamom, gin and minced lovage. Pound or process to form a paste.\nPick the meat off the bones, discarding the skin. Pound the meat in the mortar or process in a food processor with the garlic paste until well incorporated. It should not be a purée. Add about 1 cup of the reserved stock into the mixture and stir through or pulse in the machine. If it still appears dry, add a little more. Taste for seasoning and add more salt if needed. Be sure to season until it’s just a little too salty; once it is chilled, the seasoning will be just right.           \nWhen your meat mixture is appropriately seasoned, pack it tightly into small Mason jars or 1 large crock, and spoon a layer of melted duck fat over the top. This last step is optional, but the\nrillettes\nwill keep longer sealed under the fat.\nChill and serve on toasted baguette slices with minced lovage, whole grain mustard, pickled red onion and cornichon pickles.\nThis recipe appeared in the Spring 2018 issue as part of a larger story on\nSpring Herbs.","attrs_markdown":"[![Edible Boston](https:\/\/images.squarespace-cdn.com\/content\/v1\/57f7c21be3df28e37ffbbc26\/1552153009351-218TI3P9HHPGC38X1JK8\/Edible-Boston-logo.png)](https:\/\/www.edibleboston.com\/)\n\n[Cart 0](https:\/\/www.edibleboston.com\/cart)\n\nSign In My Account\n\n[RECIPES](https:\/\/www.edibleboston.com\/recipes-1)\n\nEdible Worcester\n\nFEATURES\n\nRESOURCES\n\nSUBSCRIBE\n\nBack\n\n[Edible Worcester](https:\/\/www.edibleboston.com\/edible-worcester)   [Where To Find It](https:\/\/www.edibleboston.com\/where-to-find-it)   [NEWSLETTER SIGNUP](https:\/\/www.edibleboston.com\/newsletter-signup-2)   [Advertise](https:\/\/www.edibleboston.com\/advertise-1)\n\nBack\n\n[Beer 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[From The Editor](https:\/\/www.edibleboston.com\/from-the-editor) [Food Businesses](https:\/\/www.edibleboston.com\/food-producers) [Food Tech \/ Science \/ Education](https:\/\/www.edibleboston.com\/food-tech) [Memoir, History + Traditions](https:\/\/www.edibleboston.com\/memoir-history-traditions) [Restaurants + Chefs](https:\/\/www.edibleboston.com\/restaurantschefs) [Seafood + Fisheries](https:\/\/www.edibleboston.com\/seafood-fisheries) [To Market](https:\/\/www.edibleboston.com\/tomarket) [Travel](https:\/\/www.edibleboston.com\/travel-1) [Video](https:\/\/www.edibleboston.com\/video) [What's In Season](https:\/\/www.edibleboston.com\/whats-in-season) [Q + A](https:\/\/www.edibleboston.com\/q-a) [Edible For Kids](https:\/\/www.edibleboston.com\/edible-for-kids) [Gluten Free Recipes](https:\/\/www.edibleboston.com\/gluten-free-recipes)   [RESOURCES](https:\/\/www.edibleboston.com\/resources)  [About Us](https:\/\/www.edibleboston.com\/about-us)  [Print & Digital 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Boston](https:\/\/images.squarespace-cdn.com\/content\/v1\/57f7c21be3df28e37ffbbc26\/1552153009351-218TI3P9HHPGC38X1JK8\/Edible-Boston-logo.png)](https:\/\/www.edibleboston.com\/)\n\nEat. Drink. Read. Think.\n\n# Potted Duck Rillettes with Lovage\n![OI\\_DuckRillette-2991\\_WEB.jpg](https:\/\/images.squarespace-cdn.com\/content\/v1\/57f7c21be3df28e37ffbbc26\/1552758258508-R10VFIHWCGIWIX4CPFAR\/OI_DuckRillette-2991_WEB.jpg)\n\n**Photo by Michael Piazza \/ Styled by Catrine Kelty**\n\nThis is a very simple charcuterie that will kick up your picnic lunches a few notches, best eaten with crusty French bread and a glass of Sancerre. Substitute celery leaves if you have trouble finding lovage—their flavors are very similar. The *rillettes* can be packed into Mason jars and covered with a layer of liquid duck fat to protect it from the air. It will improve after a few days, and can be kept for 2 weeks in the refrigerator if sealed under the fat.\n\nServes many(!)\n\n**4 duck legs 1 quart stock (chicken or duck) 4 stalks green garlic (whites only) or 3 cloves garlic 1 teaspoon salt ¼ teaspoon cardamom 4 tablespoons gin ½ cup lovage or celery leaves, plus 1 teaspoon minced lovage for serving 1 cup duck fat, melted (optional) Whole grain mustard, for serving Pickled red onions, optional, for serving Cornichon pickles, optional, for serving**\n\nArrange the duck legs in a Dutch oven and cover with the stock. Preheat oven to 350° while you bring the stock to a boil. Cover the Dutch oven with a lid and place in the oven to braise for 2 hours. The duck will be tender, with meat easily removed from the bone.\n\nRemove the cooked legs from the liquid and set aside until cool enough to handle. Strain the stock into a bowl and reserve. While the meat is cooling, roughly chop the garlic and place in a mortar with pestle or food processor with a teaspoon of salt, the cardamom, gin and minced lovage. Pound or process to form a paste.\n\nPick the meat off the bones, discarding the skin. Pound the meat in the mortar or process in a food processor with the garlic paste until well incorporated. It should not be a purée. Add about 1 cup of the reserved stock into the mixture and stir through or pulse in the machine. If it still appears dry, add a little more. Taste for seasoning and add more salt if needed. Be sure to season until it’s just a little too salty; once it is chilled, the seasoning will be just right.\n\nWhen your meat mixture is appropriately seasoned, pack it tightly into small Mason jars or 1 large crock, and spoon a layer of melted duck fat over the top. This last step is optional, but the *rillettes* will keep longer sealed under the fat.\n\nChill and serve on toasted baguette slices with minced lovage, whole grain mustard, pickled red onion and cornichon pickles.\n\n*This recipe appeared in the Spring 2018 issue as part of a larger story on* [*Spring Herbs.*](http:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/one-ingredient-spring-herbs)\n\n[One Ingredient](https:\/\/www.edibleboston.com\/blog\/category\/One+Ingredient), [APPETIZERS](https:\/\/www.edibleboston.com\/blog\/category\/APPETIZERS), [SPRING](https:\/\/www.edibleboston.com\/blog\/category\/SPRING), [RECIPES](https:\/\/www.edibleboston.com\/blog\/category\/RECIPES)[Ben Rigby](https:\/\/www.edibleboston.com\/blog?author=58b5abcb37c581b9c4c2fa07)\n\nMarch 22, 2018\n\n[one ingredient spring herbs](https:\/\/www.edibleboston.com\/blog\/tag\/one+ingredient+spring+herbs), [spring herbs](https:\/\/www.edibleboston.com\/blog\/tag\/spring+herbs), [herbs](https:\/\/www.edibleboston.com\/blog\/tag\/herbs), [lovage](https:\/\/www.edibleboston.com\/blog\/tag\/lovage), [duck](https:\/\/www.edibleboston.com\/blog\/tag\/duck), [pate](https:\/\/www.edibleboston.com\/blog\/tag\/pate), [rillettes](https:\/\/www.edibleboston.com\/blog\/tag\/rillettes), [spring](https:\/\/www.edibleboston.com\/blog\/tag\/spring), [spring 2018](https:\/\/www.edibleboston.com\/blog\/tag\/spring+2018), [APPETIZERS](https:\/\/www.edibleboston.com\/blog\/tag\/APPETIZERS), [thanksgiving](https:\/\/www.edibleboston.com\/blog\/tag\/thanksgiving)[Comment](https:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/potted-duck-rillettes-with-lovage#comments-5aa02bdc71c10bad44a68a7b)\n\n[Facebook0](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage)\n\n[Twitter](https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage&text=)\n\n[LinkedIn0](https:\/\/www.linkedin.com\/shareArticle?mini=true&source=Edible+Boston&summary=&url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage)\n\n[Reddit](https:\/\/www.reddit.com\/submit?url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage)\n\n[Tumblr](https:\/\/www.tumblr.com\/share\/link?url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage)\n\n[Pinterest0](https:\/\/www.pinterest.com\/pin\/create\/link\/?description=&media=https:\/\/images.squarespace-cdn.com\/content\/v1\/57f7c21be3df28e37ffbbc26\/1520446457929-W2IGWN7IIFAWALVY4I84\/OI_DuckRillette-2991_WEB.jpg&url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage)\n\n[0 Likes](https:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/potted-duck-rillettes-with-lovage)\n\n[Previous Q\\&A: Helen Glotzer, Steph Moran and Will Morningstar of Allandale Farm Q + A, MARKETS + SHOPS, FOOD PRODUCERS, FARMS \/ GARDENS, SPRINGNicole Fleming March 28, 2018 spring 2018](https:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/qa-helen-glotzer-steph-moran-and-will-morningstar-of-allandale-farm)\n\n[Next Hidden Restaurants, v.3: Hidden in Plain Sight FEATURES, RESTAURANTS \/ CHEFS, MARKETS + SHOPS, SPRINGTara Taft March 22, 2018 hidden restaurants, spring 2018, café g, longfellows, the courtyard restaurant, lamplighter, Karl's Sausage, homefield brewing](https:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/hidden-restaurants-v3-hidden-in-plain-sight)\n\n[info@edibleboston.com](mailto:info@edibleboston.com \"info@edibleboston.com\")\n\nHours\n***\nABOUT\n\n[About Us](https:\/\/www.edibleboston.com\/contributors)\n\nADVERTISE\n\n[Contact Us](https:\/\/www.edibleboston.com\/contact-us-page)  [Ad Deadlines](https:\/\/www.edibleboston.com\/ad-deadlines-2)\n## ©2022 New England Foodshed, LLC Edible boston and edible worcester are members of [edible communities](https:\/\/www.ediblecommunities.com\/)\n\n![Quantcast](https:\/\/pixel.quantserve.com\/pixel\/p-TjbAWQ5B9QJSd.gif)","attrs_readable_markdown":"**Photo by Michael Piazza \/ Styled by Catrine Kelty**\n\nThis is a very simple charcuterie that will kick up your picnic lunches a few notches, best eaten with crusty French bread and a glass of Sancerre. Substitute celery leaves if you have trouble finding lovage—their flavors are very similar. The *rillettes* can be packed into Mason jars and covered with a layer of liquid duck fat to protect it from the air. It will improve after a few days, and can be kept for 2 weeks in the refrigerator if sealed under the fat.\n\nServes many(!)\n\n**4 duck legs 1 quart stock (chicken or duck) 4 stalks green garlic (whites only) or 3 cloves garlic 1 teaspoon salt ¼ teaspoon cardamom 4 tablespoons gin ½ cup lovage or celery leaves, plus 1 teaspoon minced lovage for serving 1 cup duck fat, melted (optional) Whole grain mustard, for serving Pickled red onions, optional, for serving Cornichon pickles, optional, for serving**\n\nArrange the duck legs in a Dutch oven and cover with the stock. Preheat oven to 350° while you bring the stock to a boil. Cover the Dutch oven with a lid and place in the oven to braise for 2 hours. The duck will be tender, with meat easily removed from the bone.\n\nRemove the cooked legs from the liquid and set aside until cool enough to handle. Strain the stock into a bowl and reserve. While the meat is cooling, roughly chop the garlic and place in a mortar with pestle or food processor with a teaspoon of salt, the cardamom, gin and minced lovage. Pound or process to form a paste.\n\nPick the meat off the bones, discarding the skin. Pound the meat in the mortar or process in a food processor with the garlic paste until well incorporated. It should not be a purée. Add about 1 cup of the reserved stock into the mixture and stir through or pulse in the machine. If it still appears dry, add a little more. Taste for seasoning and add more salt if needed. Be sure to season until it’s just a little too salty; once it is chilled, the seasoning will be just right.\n\nWhen your meat mixture is appropriately seasoned, pack it tightly into small Mason jars or 1 large crock, and spoon a layer of melted duck fat over the top. This last step is optional, but the *rillettes* will keep longer sealed under the fat.\n\nChill and serve on toasted baguette slices with minced lovage, whole grain mustard, pickled red onion and cornichon pickles.\n\n*This recipe appeared in the Spring 2018 issue as part of a larger story on* [*Spring Herbs.*](http:\/\/www.edibleboston.com\/blog\/2018\/3\/7\/one-ingredient-spring-herbs)","meta_canonical":null,"ml_categories_json":"","ml_types_json":"","ml_intent_types_json":"","meta_language":"en-us","attrs_author":null,"attrs_publish_time":1521728649,"attrs_original_publish_time":1520380800,"attrs_is_republished":0,"attrs_nr_words":"816","attrs_boilerpipe_nr_words":"446","body_ext_links_number":4,"body_int_links_number":66,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":0,"src_redirect":"","download_time_msec":630,"download_ttfb_msec":578,"download_size":27135}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

13 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`	0.4 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://www.edibleboston.com/blog/2018/3/7/potted-duck-rillettes-with-lovage
Last Crawled	2026-04-11 16:34:56 (13 days ago)
First Indexed	2019-11-22 16:43:38 (6 years ago)
HTTP Status Code	200
Content
Meta Title	Potted Duck Rillettes with Lovage — Edible Boston
Meta Description	null
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Boilerpipe Text	Photo by Michael Piazza / Styled by Catrine Kelty This is a very simple charcuterie that will kick up your picnic lunches a few notches, best eaten with crusty French bread and a glass of Sancerre. Substitute celery leaves if you have trouble finding lovage—their flavors are very similar. The rillettes can be packed into Mason jars and covered with a layer of liquid duck fat to protect it from the air. It will improve after a few days, and can be kept for 2 weeks in the refrigerator if sealed under the fat. Serves many(!) 4 duck legs 1 quart stock (chicken or duck) 4 stalks green garlic (whites only) or 3 cloves garlic 1 teaspoon salt ¼ teaspoon cardamom 4 tablespoons gin ½ cup lovage or celery leaves, plus 1 teaspoon minced lovage for serving 1 cup duck fat, melted (optional) Whole grain mustard, for serving Pickled red onions, optional, for serving Cornichon pickles, optional, for serving Arrange the duck legs in a Dutch oven and cover with the stock. Preheat oven to 350° while you bring the stock to a boil. Cover the Dutch oven with a lid and place in the oven to braise for 2 hours. The duck will be tender, with meat easily removed from the bone. Remove the cooked legs from the liquid and set aside until cool enough to handle. Strain the stock into a bowl and reserve. While the meat is cooling, roughly chop the garlic and place in a mortar with pestle or food processor with a teaspoon of salt, the cardamom, gin and minced lovage. Pound or process to form a paste. Pick the meat off the bones, discarding the skin. Pound the meat in the mortar or process in a food processor with the garlic paste until well incorporated. It should not be a purée. Add about 1 cup of the reserved stock into the mixture and stir through or pulse in the machine. If it still appears dry, add a little more. Taste for seasoning and add more salt if needed. Be sure to season until it’s just a little too salty; once it is chilled, the seasoning will be just right. When your meat mixture is appropriately seasoned, pack it tightly into small Mason jars or 1 large crock, and spoon a layer of melted duck fat over the top. This last step is optional, but the rillettes will keep longer sealed under the fat. Chill and serve on toasted baguette slices with minced lovage, whole grain mustard, pickled red onion and cornichon pickles. This recipe appeared in the Spring 2018 issue as part of a larger story on Spring Herbs.
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Drink. Read. Think. # Potted Duck Rillettes with Lovage ![OI\_DuckRillette-2991\_WEB.jpg](https://images.squarespace-cdn.com/content/v1/57f7c21be3df28e37ffbbc26/1552758258508-R10VFIHWCGIWIX4CPFAR/OI_DuckRillette-2991_WEB.jpg) Photo by Michael Piazza / Styled by Catrine Kelty This is a very simple charcuterie that will kick up your picnic lunches a few notches, best eaten with crusty French bread and a glass of Sancerre. Substitute celery leaves if you have trouble finding lovage—their flavors are very similar. The rillettes can be packed into Mason jars and covered with a layer of liquid duck fat to protect it from the air. It will improve after a few days, and can be kept for 2 weeks in the refrigerator if sealed under the fat. Serves many(!) 4 duck legs 1 quart stock (chicken or duck) 4 stalks green garlic (whites only) or 3 cloves garlic 1 teaspoon salt ¼ teaspoon cardamom 4 tablespoons gin ½ cup lovage or celery leaves, plus 1 teaspoon minced lovage for serving 1 cup duck fat, melted (optional) Whole grain mustard, for serving Pickled red onions, optional, for serving Cornichon pickles, optional, for serving Arrange the duck legs in a Dutch oven and cover with the stock. Preheat oven to 350° while you bring the stock to a boil. Cover the Dutch oven with a lid and place in the oven to braise for 2 hours. The duck will be tender, with meat easily removed from the bone. Remove the cooked legs from the liquid and set aside until cool enough to handle. Strain the stock into a bowl and reserve. While the meat is cooling, roughly chop the garlic and place in a mortar with pestle or food processor with a teaspoon of salt, the cardamom, gin and minced lovage. Pound or process to form a paste. Pick the meat off the bones, discarding the skin. Pound the meat in the mortar or process in a food processor with the garlic paste until well incorporated. It should not be a purée. Add about 1 cup of the reserved stock into the mixture and stir through or pulse in the machine. If it still appears dry, add a little more. Taste for seasoning and add more salt if needed. Be sure to season until it’s just a little too salty; once it is chilled, the seasoning will be just right. When your meat mixture is appropriately seasoned, pack it tightly into small Mason jars or 1 large crock, and spoon a layer of melted duck fat over the top. This last step is optional, but the rillettes will keep longer sealed under the fat. Chill and serve on toasted baguette slices with minced lovage, whole grain mustard, pickled red onion and cornichon pickles. This recipe appeared in the Spring 2018 issue as part of a larger story on [Spring Herbs.](http://www.edibleboston.com/blog/2018/3/7/one-ingredient-spring-herbs) [One Ingredient](https://www.edibleboston.com/blog/category/One+Ingredient), [APPETIZERS](https://www.edibleboston.com/blog/category/APPETIZERS), [SPRING](https://www.edibleboston.com/blog/category/SPRING), [RECIPES](https://www.edibleboston.com/blog/category/RECIPES)[Ben Rigby](https://www.edibleboston.com/blog?author=58b5abcb37c581b9c4c2fa07) March 22, 2018 [one ingredient spring herbs](https://www.edibleboston.com/blog/tag/one+ingredient+spring+herbs), [spring herbs](https://www.edibleboston.com/blog/tag/spring+herbs), [herbs](https://www.edibleboston.com/blog/tag/herbs), [lovage](https://www.edibleboston.com/blog/tag/lovage), [duck](https://www.edibleboston.com/blog/tag/duck), [pate](https://www.edibleboston.com/blog/tag/pate), [rillettes](https://www.edibleboston.com/blog/tag/rillettes), [spring](https://www.edibleboston.com/blog/tag/spring), [spring 2018](https://www.edibleboston.com/blog/tag/spring+2018), [APPETIZERS](https://www.edibleboston.com/blog/tag/APPETIZERS), [thanksgiving](https://www.edibleboston.com/blog/tag/thanksgiving)[Comment](https://www.edibleboston.com/blog/2018/3/7/potted-duck-rillettes-with-lovage#comments-5aa02bdc71c10bad44a68a7b) [Facebook0](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage) [Twitter](https://twitter.com/intent/tweet?url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage&text=) [LinkedIn0](https://www.linkedin.com/shareArticle?mini=true&source=Edible+Boston&summary=&url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage) [Reddit](https://www.reddit.com/submit?url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage) [Tumblr](https://www.tumblr.com/share/link?url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage) [Pinterest0](https://www.pinterest.com/pin/create/link/?description=&media=https://images.squarespace-cdn.com/content/v1/57f7c21be3df28e37ffbbc26/1520446457929-W2IGWN7IIFAWALVY4I84/OI_DuckRillette-2991_WEB.jpg&url=https%3A%2F%2Fwww.edibleboston.com%2Fblog%2F2018%2F3%2F7%2Fpotted-duck-rillettes-with-lovage) [0 Likes](https://www.edibleboston.com/blog/2018/3/7/potted-duck-rillettes-with-lovage) [Previous Q\&A: Helen Glotzer, Steph Moran and Will Morningstar of Allandale Farm Q + A, MARKETS + SHOPS, FOOD PRODUCERS, FARMS / GARDENS, SPRINGNicole Fleming March 28, 2018 spring 2018](https://www.edibleboston.com/blog/2018/3/7/qa-helen-glotzer-steph-moran-and-will-morningstar-of-allandale-farm) [Next Hidden Restaurants, v.3: Hidden in Plain Sight FEATURES, RESTAURANTS / CHEFS, MARKETS + SHOPS, SPRINGTara Taft March 22, 2018 hidden restaurants, spring 2018, café g, longfellows, the courtyard restaurant, lamplighter, Karl's Sausage, homefield brewing](https://www.edibleboston.com/blog/2018/3/7/hidden-restaurants-v3-hidden-in-plain-sight) [info@edibleboston.com](mailto:info@edibleboston.com "info@edibleboston.com") Hours *** ABOUT [About Us](https://www.edibleboston.com/contributors) ADVERTISE [Contact Us](https://www.edibleboston.com/contact-us-page) [Ad Deadlines](https://www.edibleboston.com/ad-deadlines-2) ## ©2022 New England Foodshed, LLC Edible boston and edible worcester are members of [edible communities](https://www.ediblecommunities.com/) ![Quantcast](https://pixel.quantserve.com/pixel/p-TjbAWQ5B9QJSd.gif)
Readable Markdown	Photo by Michael Piazza / Styled by Catrine Kelty This is a very simple charcuterie that will kick up your picnic lunches a few notches, best eaten with crusty French bread and a glass of Sancerre. Substitute celery leaves if you have trouble finding lovage—their flavors are very similar. The rillettes can be packed into Mason jars and covered with a layer of liquid duck fat to protect it from the air. It will improve after a few days, and can be kept for 2 weeks in the refrigerator if sealed under the fat. Serves many(!) 4 duck legs 1 quart stock (chicken or duck) 4 stalks green garlic (whites only) or 3 cloves garlic 1 teaspoon salt ¼ teaspoon cardamom 4 tablespoons gin ½ cup lovage or celery leaves, plus 1 teaspoon minced lovage for serving 1 cup duck fat, melted (optional) Whole grain mustard, for serving Pickled red onions, optional, for serving Cornichon pickles, optional, for serving Arrange the duck legs in a Dutch oven and cover with the stock. Preheat oven to 350° while you bring the stock to a boil. Cover the Dutch oven with a lid and place in the oven to braise for 2 hours. The duck will be tender, with meat easily removed from the bone. Remove the cooked legs from the liquid and set aside until cool enough to handle. Strain the stock into a bowl and reserve. While the meat is cooling, roughly chop the garlic and place in a mortar with pestle or food processor with a teaspoon of salt, the cardamom, gin and minced lovage. Pound or process to form a paste. Pick the meat off the bones, discarding the skin. Pound the meat in the mortar or process in a food processor with the garlic paste until well incorporated. It should not be a purée. Add about 1 cup of the reserved stock into the mixture and stir through or pulse in the machine. If it still appears dry, add a little more. Taste for seasoning and add more salt if needed. Be sure to season until it’s just a little too salty; once it is chilled, the seasoning will be just right. When your meat mixture is appropriately seasoned, pack it tightly into small Mason jars or 1 large crock, and spoon a layer of melted duck fat over the top. This last step is optional, but the rillettes will keep longer sealed under the fat. Chill and serve on toasted baguette slices with minced lovage, whole grain mustard, pickled red onion and cornichon pickles. This recipe appeared in the Spring 2018 issue as part of a larger story on [Spring Herbs.](http://www.edibleboston.com/blog/2018/3/7/one-ingredient-spring-herbs)
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Publish Time	2018-03-22 14:24:09 (8 years ago)
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