🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 2 (from laksa187)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa002.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.notquitenigella.com/2013/08/07/peking-duck-rillettes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.notquitenigella.com/2013/08/07/peking-duck-rillettes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.notquitenigella.com\/2013\/08\/07\/peking-duck-rillettes\/","crawl_time":1775517429,"first_indexed_time":1507736096,"http_code":200,"src_unparsed":"com,notquitenigella!www,\/2013\/08\/07\/peking-duck-rillettes\/ s443","src_root_hash":"8629662358518303602","history_drop_reason":null,"meta_title":"Peking Duck Rillettes","meta_descriptions":["These Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more \"accessible\" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself."],"attrs_boilerpipe_text":"Recipe:\nPeking Duck Rillettes Recipe »\nThese Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more \"accessible\" to people that don't like offal. In this case I used the two legs  of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself.\nThe process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes disappeared into hungry mouths.\nMy father is an interesting sort of guy. For many years for his birthday he used to ask that we go to a place that made Western style food but the chefs were all\nChinese\n. A three course meal was $11.95 and we would sit there eating our creamed corn\nsoup\n, choose our main and eat a strange sort of cake for dessert. After the meal one of us (never my father) would get a minor bout of food poisoning and we were all very relieved when this place closed down. You see my father is a patriot and whilst he loves Western food, he just likes it cooked by Chinese chefs and he thinks that everywhere else is a bit too expensive. You see the Chinese understand a bargain.\nThis is a dish for him because it addresses a few things for him.\na) It is French dish but cooked by a\nChinese\ncook i.e. me.\nb) It's thrifty as it is part of a Peking duck in which I made four dishes out of the one $20 Peking Duck.\nc) It has Asian flavours because often if you order steak and chips at a suburban Chinese restaurant, it will still taste a little bit Chinese with the flavours...\nAnd if you are after the other three recipes that I got out of the one Peking Duck, here are the\nPeking Duck Spring Rolls\n,\nPeking Duck Noodle Soup\nand the\nPeking Duck Pizza\n!\nSo tell me Dear Reader, do you prefer rillettes or pate? Do you cook with duck often? And which out of the four dishes did you like the look of the most?\nPeking Duck Rillettes\nAn Original Recipe by Not Quite Nigella\nPreparation time: 10 minutes\nCooking time: 45 minutes\n2 x duck legs and any extra meat from the duck carcass (about 500g\/1 pound total bone in, skin on weight)\n1 brown onion, finely chopped\n2 cloves garlic, finely chopped\n2 tablespoons Shao Xing cooking wine\n2 tablespoons hoi sin sauce\n3 whole star anise\n3\/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it)\n1 teaspoon honey\nBread to serve\nStep 1\n- Preheat oven to 120C\/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes.\nStep 2\n- Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread.\n*to sterilise a jar, bake it in a 180C\/350F oven for 10 minutes.","attrs_markdown":"[![Not Quite Nigella](https:\/\/www.notquitenigella.com\/logo.webp)](https:\/\/www.notquitenigella.com\/ \"Not Quite Nigella\")\n\n[Recipes](https:\/\/www.notquitenigella.com\/recipes\/) [Restaurants](https:\/\/www.notquitenigella.com\/restaurants\/) [Travel](https:\/\/www.notquitenigella.com\/travel\/)\n\n# Peking Duck Rillettes\n❤️ Share your love for [delicious food](https:\/\/www.notquitenigella.com\/) on   [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&t=Peking%20Duck%20Rillettes \"Share on Facebook\"),   [Twitter](https:\/\/twitter.com\/intent\/tweet?source=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&text=Peking%20Duck%20Rillettes%20https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&via=NotQuiteNigella \"Tweet\"),   [Pinterest](https:\/\/www.notquitenigella.com\/2013\/08\/07\/peking-duck-rillettes\/ \"Pin it\")   and [Email](mailto:?subject=Peking%20Duck%20Rillettes&amp;body=Hey%20%5BRecipient's%20Name%5D!%0A%0AI%20hope%20you're%20doing%20great!%20I%20came%20across%20a%20great%20blog%20post%20from%20Not%20Quite%20Nigella%20that%20I%20thought%20would%20be%20right%20up%20your%20alley.%20Check%20it%20out%20by%20clicking%20on%20the%20link%20below%3A%0A%0Ahttps%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F%0A%0AI%20can't%20wait%20to%20hear%20your%20thoughts%20on%20it!%0A%0ATake%20care%2C%0A%5BYour%20Name%5D \"Email\")  ❤️\n\nRecipe: [Peking Duck Rillettes Recipe »](https:\/\/www.notquitenigella.com\/2013\/08\/07\/peking-duck-rillettes\/#recipe)\n\n![m-duck-rillettes-4-3](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/m-duck-rillettes-4-3.webp)\n\nThese Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more \"accessible\" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself.\n\nThe process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes disappeared into hungry mouths.\n\nMy father is an interesting sort of guy. For many years for his birthday he used to ask that we go to a place that made Western style food but the chefs were all [Chinese](https:\/\/www.notquitenigella.com\/categories\/recipes\/chinese-recipes\/). A three course meal was \\$11.95 and we would sit there eating our creamed corn [soup](https:\/\/www.notquitenigella.com\/categories\/recipes\/soup-cooking-recipes\/), choose our main and eat a strange sort of cake for dessert. After the meal one of us (never my father) would get a minor bout of food poisoning and we were all very relieved when this place closed down. You see my father is a patriot and whilst he loves Western food, he just likes it cooked by Chinese chefs and he thinks that everywhere else is a bit too expensive. You see the Chinese understand a bargain.\n\nThis is a dish for him because it addresses a few things for him.\n\na) It is French dish but cooked by a [Chinese](https:\/\/www.notquitenigella.com\/categories\/recipes\/chinese-recipes\/) cook i.e. me.\n\nb) It's thrifty as it is part of a Peking duck in which I made four dishes out of the one \\$20 Peking Duck.\n\nc) It has Asian flavours because often if you order steak and chips at a suburban Chinese restaurant, it will still taste a little bit Chinese with the flavours...\n\n![duck-rillettes-2-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/duck-rillettes-2-2.webp)\n\nAnd if you are after the other three recipes that I got out of the one Peking Duck, here are the [Peking Duck Spring Rolls](https:\/\/www.notquitenigella.com\/2013\/07\/04\/peking-duck-spring-rolls\/), [Peking Duck Noodle Soup](https:\/\/www.notquitenigella.com\/2013\/07\/06\/peking-duck-noodle-soup\/) and the [Peking Duck Pizza](https:\/\/www.notquitenigella.com\/2013\/07\/20\/peking-duck-pizza\/)\\!\n\nSo tell me Dear Reader, do you prefer rillettes or pate? Do you cook with duck often? And which out of the four dishes did you like the look of the most?\n\n## Peking Duck Rillettes\n\nDid you make this recipe? Share your creations by tagging @notquitenigella on Instagram with the hashtag \\#notquitenigella\n\nRated 5 out of 5 by 10 lovely readers. Share your rating:\n\n[Print Recipe]()\n\nAn Original Recipe by Not Quite Nigella\n\nPreparation time: 10 minutes\n\nCooking time: 45 minutes\n\n- 2 x duck legs and any extra meat from the duck carcass (about 500g\/1 pound total bone in, skin on weight)\n- 1 brown onion, finely chopped\n- 2 cloves garlic, finely chopped\n- 2 tablespoons Shao Xing cooking wine\n- 2 tablespoons hoi sin sauce\n- 3 whole star anise\n- 3\/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it)\n- 1 teaspoon honey\n- Bread to serve\n\n![duck-mix-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/duck-mix-2.webp)\n\n**Step 1** - Preheat oven to 120C\/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes.\n\n![rillettes-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/rillettes-2.webp)\n\n**Step 2** - Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised\\* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread.\n\n\\*to sterilise a jar, bake it in a 180C\/350F oven for 10 minutes.\n\n![duck-rillettes-1-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/duck-rillettes-1-2.webp)\n\n**Peking Duck Rillettes** was written by **Lorraine Elliott** and published on Wednesday, August 7, 2013 in [Delicious Recipes](https:\/\/www.notquitenigella.com\/recipes\/), [Delicious Dips](https:\/\/www.notquitenigella.com\/categories\/recipes\/dips\/), [Quick Lunches](https:\/\/www.notquitenigella.com\/categories\/recipes\/lunch-recipes\/), [Chinese](https:\/\/www.notquitenigella.com\/categories\/recipes\/chinese-recipes\/) and [Easy Recipes](https:\/\/www.notquitenigella.com\/categories\/recipes\/easy-peasy\/).\n\nNext Story: [Top 5 Noodle Recipes\\!](https:\/\/www.notquitenigella.com\/2021\/02\/28\/top-5-noodle-recipes\/)\n\nMore Delicious Recipes:  \n » [Roast Duck Rice Paper Rolls](https:\/\/www.notquitenigella.com\/2019\/11\/24\/easy-rice-paper-rolls-duck\/)   \n » [Pizza Dip Easy](https:\/\/www.notquitenigella.com\/2018\/03\/16\/easy-pizza-dip-recipe\/)   \n » [Peking Duck Pizza](https:\/\/www.notquitenigella.com\/2013\/07\/20\/peking-duck-pizza\/)   \n » [Peking Duck Noodle Soup](https:\/\/www.notquitenigella.com\/2013\/07\/06\/peking-duck-noodle-soup\/)   \n » [Baked Peking Duck Spring Rolls](https:\/\/www.notquitenigella.com\/2013\/07\/04\/peking-duck-spring-rolls\/)   \n » [5 Minute Olive & Garlic Dip Recipe](https:\/\/www.notquitenigella.com\/2021\/12\/30\/olive-garlic-dip\/)   \n » [Southern Tomato Pie Recipe](https:\/\/www.notquitenigella.com\/2021\/03\/12\/southern-tomato-pie\/)   \n » [5-Minute Enoki Mushroom & Shallot Omelette Recipe](https:\/\/www.notquitenigella.com\/2011\/12\/02\/5-minute-enoki-mushroom-shallot-omelette\/)   \n » [Baked Chinese Dumplings Super Easy Viral](https:\/\/www.notquitenigella.com\/2025\/10\/06\/chinese-dumplings-baked\/)\n\n❤️ Share your love for [delicious food](https:\/\/www.notquitenigella.com\/) on   [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&t=Peking%20Duck%20Rillettes \"Share on Facebook\"),   [Twitter](https:\/\/twitter.com\/intent\/tweet?source=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&text=Peking%20Duck%20Rillettes%20https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&via=NotQuiteNigella \"Tweet\"),   [Pinterest](https:\/\/www.notquitenigella.com\/2013\/08\/07\/peking-duck-rillettes\/ \"Pin it\")   and [Email](mailto:?subject=Peking%20Duck%20Rillettes&amp;body=Hey%20%5BRecipient's%20Name%5D!%0A%0AI%20hope%20you're%20doing%20great!%20I%20came%20across%20a%20great%20blog%20post%20from%20Not%20Quite%20Nigella%20that%20I%20thought%20would%20be%20right%20up%20your%20alley.%20Check%20it%20out%20by%20clicking%20on%20the%20link%20below%3A%0A%0Ahttps%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F%0A%0AI%20can't%20wait%20to%20hear%20your%20thoughts%20on%20it!%0A%0ATake%20care%2C%0A%5BYour%20Name%5D \"Email\")  ❤️\n\n## Reader Comments\nLoading comments...\n\n### Add Comment\n## Latest Stories\n- [Big Flavours & Only 14 Seats: Tida Persian Restaurant, Willoughby](https:\/\/www.notquitenigella.com\/2026\/04\/07\/tida-persian-willoughby\/)\n- [Scotch Finger Caramel Slice - Viral Recipe](https:\/\/www.notquitenigella.com\/2026\/04\/06\/caramel-slice-recipe\/)\n- [Dill Pickle Dip - Viral Recipe](https:\/\/www.notquitenigella.com\/2026\/04\/05\/dill-pickle-dip\/)\n- [Top 12 Local Da Nang Foods To Try and Where To Find Them\\!](https:\/\/www.notquitenigella.com\/2026\/04\/04\/da-nang-food-restaurant\/)\n- [Delicious 5 Course Easter Menu Recipe Ideas](https:\/\/www.notquitenigella.com\/2026\/04\/03\/5-course-easter-menu\/)\n\n## Trending\n- [Dubai Chocolate](https:\/\/www.notquitenigella.com\/2024\/09\/16\/dubai-chocolate-recipe\/)\n- [Crumbl Cookies](https:\/\/www.notquitenigella.com\/2023\/06\/05\/crumbl-cookies-recipe\/)\n- [Pumpkin Soup](https:\/\/www.notquitenigella.com\/2022\/06\/13\/best-pumpkin-soup\/)\n- [Onion Bhaji](https:\/\/www.notquitenigella.com\/2023\/05\/10\/onion-bhaji\/)\n- [Peri Peri Chicken](https:\/\/www.notquitenigella.com\/2023\/02\/13\/peri-peri-chicken-portuguese\/)\n\n### About Lorraine Elliott\n[![Lorraine Elliott](https:\/\/www.notquitenigella.com\/lorraine-elliott.webp) Hi! I'm Lorraine Elliott and I've been blogging full time for 19 years. I love sharing my favourite recipes, restaurants and travel destinations with you.](https:\/\/www.notquitenigella.com\/about\/)\n\nSubscribe here and receive your blog posts a day earlier than everyone else\\!\n\n[Subscribe Now](https:\/\/xeymcy-zgpvh.maillist-manage.net\/ua\/Optin?od=11287ecc5b5a6b&zx=1311c0f09&lD=1fe2479e2d8b7573&n=11699f74dc41700&sD=1fe2479e34feb58d)\n\n[Affordable Recipes to Ease the Grocery Bill ![Affordable Recipes to Ease the Grocery Bill](https:\/\/images.notquitenigella.com\/images\/green-curry-chicken-meatballs\/sp.jpg)](https:\/\/www.notquitenigella.com\/categories\/recipes\/affordable-recipes\/)\n\n- [Recipes](https:\/\/www.notquitenigella.com\/recipes\/)\n- [Restaurants](https:\/\/www.notquitenigella.com\/restaurants\/)\n- [Travel](https:\/\/www.notquitenigella.com\/travel\/)\n- [NQN Home](https:\/\/www.notquitenigella.com\/)\n\n© 2007-2026 [Lorraine Elliott](http:\/\/www.lorraineelliott.com\/)  \n No part of this blog (photos or text) can be reproduced without express written permission.","attrs_readable_markdown":"Recipe: [Peking Duck Rillettes Recipe »](https:\/\/www.notquitenigella.com\/2013\/08\/07\/peking-duck-rillettes\/#recipe)\n\n![m-duck-rillettes-4-3](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/m-duck-rillettes-4-3.webp)\n\nThese Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more \"accessible\" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself.\n\nThe process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes disappeared into hungry mouths.\n\nMy father is an interesting sort of guy. For many years for his birthday he used to ask that we go to a place that made Western style food but the chefs were all [Chinese](https:\/\/www.notquitenigella.com\/categories\/recipes\/chinese-recipes\/). A three course meal was \\$11.95 and we would sit there eating our creamed corn [soup](https:\/\/www.notquitenigella.com\/categories\/recipes\/soup-cooking-recipes\/), choose our main and eat a strange sort of cake for dessert. After the meal one of us (never my father) would get a minor bout of food poisoning and we were all very relieved when this place closed down. You see my father is a patriot and whilst he loves Western food, he just likes it cooked by Chinese chefs and he thinks that everywhere else is a bit too expensive. You see the Chinese understand a bargain.\n\nThis is a dish for him because it addresses a few things for him.\n\na) It is French dish but cooked by a [Chinese](https:\/\/www.notquitenigella.com\/categories\/recipes\/chinese-recipes\/) cook i.e. me.\n\nb) It's thrifty as it is part of a Peking duck in which I made four dishes out of the one \\$20 Peking Duck.\n\nc) It has Asian flavours because often if you order steak and chips at a suburban Chinese restaurant, it will still taste a little bit Chinese with the flavours...\n\n![duck-rillettes-2-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/duck-rillettes-2-2.webp)\n\nAnd if you are after the other three recipes that I got out of the one Peking Duck, here are the [Peking Duck Spring Rolls](https:\/\/www.notquitenigella.com\/2013\/07\/04\/peking-duck-spring-rolls\/), [Peking Duck Noodle Soup](https:\/\/www.notquitenigella.com\/2013\/07\/06\/peking-duck-noodle-soup\/) and the [Peking Duck Pizza](https:\/\/www.notquitenigella.com\/2013\/07\/20\/peking-duck-pizza\/)\\!\n\nSo tell me Dear Reader, do you prefer rillettes or pate? Do you cook with duck often? And which out of the four dishes did you like the look of the most?\n\n## Peking Duck Rillettes\n\nAn Original Recipe by Not Quite Nigella\n\nPreparation time: 10 minutes\n\nCooking time: 45 minutes\n\n- 2 x duck legs and any extra meat from the duck carcass (about 500g\/1 pound total bone in, skin on weight)\n- 1 brown onion, finely chopped\n- 2 cloves garlic, finely chopped\n- 2 tablespoons Shao Xing cooking wine\n- 2 tablespoons hoi sin sauce\n- 3 whole star anise\n- 3\/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it)\n- 1 teaspoon honey\n- Bread to serve\n\n![duck-mix-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/duck-mix-2.webp)\n\n**Step 1** - Preheat oven to 120C\/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes.\n\n![rillettes-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/rillettes-2.webp)\n\n**Step 2** - Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised\\* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread.\n\n\\*to sterilise a jar, bake it in a 180C\/350F oven for 10 minutes.\n\n![duck-rillettes-1-2](https:\/\/images.notquitenigella.com\/images\/peking-duck-rillettes\/duck-rillettes-1-2.webp)","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

9 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`	0.3 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.notquitenigella.com/2013/08/07/peking-duck-rillettes/
Last Crawled	2026-04-06 23:17:09 (9 days ago)
First Indexed	2017-10-11 15:34:56 (8 years ago)
HTTP Status Code	200
Meta Title	Peking Duck Rillettes
Meta Description	These Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more "accessible" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself.
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Boilerpipe Text	Recipe: Peking Duck Rillettes Recipe » These Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more "accessible" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself. The process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes disappeared into hungry mouths. My father is an interesting sort of guy. For many years for his birthday he used to ask that we go to a place that made Western style food but the chefs were all Chinese . A three course meal was $11.95 and we would sit there eating our creamed corn soup , choose our main and eat a strange sort of cake for dessert. After the meal one of us (never my father) would get a minor bout of food poisoning and we were all very relieved when this place closed down. You see my father is a patriot and whilst he loves Western food, he just likes it cooked by Chinese chefs and he thinks that everywhere else is a bit too expensive. You see the Chinese understand a bargain. This is a dish for him because it addresses a few things for him. a) It is French dish but cooked by a Chinese cook i.e. me. b) It's thrifty as it is part of a Peking duck in which I made four dishes out of the one $20 Peking Duck. c) It has Asian flavours because often if you order steak and chips at a suburban Chinese restaurant, it will still taste a little bit Chinese with the flavours... And if you are after the other three recipes that I got out of the one Peking Duck, here are the Peking Duck Spring Rolls , Peking Duck Noodle Soup and the Peking Duck Pizza ! So tell me Dear Reader, do you prefer rillettes or pate? Do you cook with duck often? And which out of the four dishes did you like the look of the most? Peking Duck Rillettes An Original Recipe by Not Quite Nigella Preparation time: 10 minutes Cooking time: 45 minutes 2 x duck legs and any extra meat from the duck carcass (about 500g/1 pound total bone in, skin on weight) 1 brown onion, finely chopped 2 cloves garlic, finely chopped 2 tablespoons Shao Xing cooking wine 2 tablespoons hoi sin sauce 3 whole star anise 3/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it) 1 teaspoon honey Bread to serve Step 1 - Preheat oven to 120C/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes. Step 2 - Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread. *to sterilise a jar, bake it in a 180C/350F oven for 10 minutes.
Markdown	[![Not Quite Nigella](https://www.notquitenigella.com/logo.webp)](https://www.notquitenigella.com/ "Not Quite Nigella") [Recipes](https://www.notquitenigella.com/recipes/) [Restaurants](https://www.notquitenigella.com/restaurants/) [Travel](https://www.notquitenigella.com/travel/) # Peking Duck Rillettes ❤️ Share your love for [delicious food](https://www.notquitenigella.com/) on [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&t=Peking%20Duck%20Rillettes "Share on Facebook"), [Twitter](https://twitter.com/intent/tweet?source=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&text=Peking%20Duck%20Rillettes%20https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&via=NotQuiteNigella "Tweet"), [Pinterest](https://www.notquitenigella.com/2013/08/07/peking-duck-rillettes/ "Pin it") and [Email](mailto:?subject=Peking%20Duck%20Rillettes&body=Hey%20%5BRecipient's%20Name%5D!%0A%0AI%20hope%20you're%20doing%20great!%20I%20came%20across%20a%20great%20blog%20post%20from%20Not%20Quite%20Nigella%20that%20I%20thought%20would%20be%20right%20up%20your%20alley.%20Check%20it%20out%20by%20clicking%20on%20the%20link%20below%3A%0A%0Ahttps%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F%0A%0AI%20can't%20wait%20to%20hear%20your%20thoughts%20on%20it!%0A%0ATake%20care%2C%0A%5BYour%20Name%5D "Email") ❤️ Recipe: [Peking Duck Rillettes Recipe »](https://www.notquitenigella.com/2013/08/07/peking-duck-rillettes/#recipe) ![m-duck-rillettes-4-3](https://images.notquitenigella.com/images/peking-duck-rillettes/m-duck-rillettes-4-3.webp) These Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more "accessible" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself. The process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes disappeared into hungry mouths. My father is an interesting sort of guy. For many years for his birthday he used to ask that we go to a place that made Western style food but the chefs were all [Chinese](https://www.notquitenigella.com/categories/recipes/chinese-recipes/). A three course meal was \$11.95 and we would sit there eating our creamed corn [soup](https://www.notquitenigella.com/categories/recipes/soup-cooking-recipes/), choose our main and eat a strange sort of cake for dessert. After the meal one of us (never my father) would get a minor bout of food poisoning and we were all very relieved when this place closed down. You see my father is a patriot and whilst he loves Western food, he just likes it cooked by Chinese chefs and he thinks that everywhere else is a bit too expensive. You see the Chinese understand a bargain. This is a dish for him because it addresses a few things for him. a) It is French dish but cooked by a [Chinese](https://www.notquitenigella.com/categories/recipes/chinese-recipes/) cook i.e. me. b) It's thrifty as it is part of a Peking duck in which I made four dishes out of the one \$20 Peking Duck. c) It has Asian flavours because often if you order steak and chips at a suburban Chinese restaurant, it will still taste a little bit Chinese with the flavours... ![duck-rillettes-2-2](https://images.notquitenigella.com/images/peking-duck-rillettes/duck-rillettes-2-2.webp) And if you are after the other three recipes that I got out of the one Peking Duck, here are the [Peking Duck Spring Rolls](https://www.notquitenigella.com/2013/07/04/peking-duck-spring-rolls/), [Peking Duck Noodle Soup](https://www.notquitenigella.com/2013/07/06/peking-duck-noodle-soup/) and the [Peking Duck Pizza](https://www.notquitenigella.com/2013/07/20/peking-duck-pizza/)\! So tell me Dear Reader, do you prefer rillettes or pate? Do you cook with duck often? And which out of the four dishes did you like the look of the most? ## Peking Duck Rillettes Did you make this recipe? Share your creations by tagging @notquitenigella on Instagram with the hashtag \#notquitenigella Rated 5 out of 5 by 10 lovely readers. Share your rating: [Print Recipe]() An Original Recipe by Not Quite Nigella Preparation time: 10 minutes Cooking time: 45 minutes - 2 x duck legs and any extra meat from the duck carcass (about 500g/1 pound total bone in, skin on weight) - 1 brown onion, finely chopped - 2 cloves garlic, finely chopped - 2 tablespoons Shao Xing cooking wine - 2 tablespoons hoi sin sauce - 3 whole star anise - 3/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it) - 1 teaspoon honey - Bread to serve ![duck-mix-2](https://images.notquitenigella.com/images/peking-duck-rillettes/duck-mix-2.webp) Step 1 - Preheat oven to 120C/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes. ![rillettes-2](https://images.notquitenigella.com/images/peking-duck-rillettes/rillettes-2.webp) Step 2 - Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised\* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread. \to sterilise a jar, bake it in a 180C/350F oven for 10 minutes. ![duck-rillettes-1-2](https://images.notquitenigella.com/images/peking-duck-rillettes/duck-rillettes-1-2.webp) Peking Duck Rillettes* was written by Lorraine Elliott and published on Wednesday, August 7, 2013 in [Delicious Recipes](https://www.notquitenigella.com/recipes/), [Delicious Dips](https://www.notquitenigella.com/categories/recipes/dips/), [Quick Lunches](https://www.notquitenigella.com/categories/recipes/lunch-recipes/), [Chinese](https://www.notquitenigella.com/categories/recipes/chinese-recipes/) and [Easy Recipes](https://www.notquitenigella.com/categories/recipes/easy-peasy/). Next Story: [Top 5 Noodle Recipes\!](https://www.notquitenigella.com/2021/02/28/top-5-noodle-recipes/) More Delicious Recipes: » [Roast Duck Rice Paper Rolls](https://www.notquitenigella.com/2019/11/24/easy-rice-paper-rolls-duck/) » [Pizza Dip Easy](https://www.notquitenigella.com/2018/03/16/easy-pizza-dip-recipe/) » [Peking Duck Pizza](https://www.notquitenigella.com/2013/07/20/peking-duck-pizza/) » [Peking Duck Noodle Soup](https://www.notquitenigella.com/2013/07/06/peking-duck-noodle-soup/) » [Baked Peking Duck Spring Rolls](https://www.notquitenigella.com/2013/07/04/peking-duck-spring-rolls/) » [5 Minute Olive & Garlic Dip Recipe](https://www.notquitenigella.com/2021/12/30/olive-garlic-dip/) » [Southern Tomato Pie Recipe](https://www.notquitenigella.com/2021/03/12/southern-tomato-pie/) » [5-Minute Enoki Mushroom & Shallot Omelette Recipe](https://www.notquitenigella.com/2011/12/02/5-minute-enoki-mushroom-shallot-omelette/) » [Baked Chinese Dumplings Super Easy Viral](https://www.notquitenigella.com/2025/10/06/chinese-dumplings-baked/) ❤️ Share your love for [delicious food](https://www.notquitenigella.com/) on [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&t=Peking%20Duck%20Rillettes "Share on Facebook"), [Twitter](https://twitter.com/intent/tweet?source=https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&text=Peking%20Duck%20Rillettes%20https%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F&via=NotQuiteNigella "Tweet"), [Pinterest](https://www.notquitenigella.com/2013/08/07/peking-duck-rillettes/ "Pin it") and [Email](mailto:?subject=Peking%20Duck%20Rillettes&body=Hey%20%5BRecipient's%20Name%5D!%0A%0AI%20hope%20you're%20doing%20great!%20I%20came%20across%20a%20great%20blog%20post%20from%20Not%20Quite%20Nigella%20that%20I%20thought%20would%20be%20right%20up%20your%20alley.%20Check%20it%20out%20by%20clicking%20on%20the%20link%20below%3A%0A%0Ahttps%3A%2F%2Fwww.notquitenigella.com%2F2013%2F08%2F07%2Fpeking-duck-rillettes%2F%0A%0AI%20can't%20wait%20to%20hear%20your%20thoughts%20on%20it!%0A%0ATake%20care%2C%0A%5BYour%20Name%5D "Email") ❤️ ## Reader Comments Loading comments... ### Add Comment ## Latest Stories - [Big Flavours & Only 14 Seats: Tida Persian Restaurant, Willoughby](https://www.notquitenigella.com/2026/04/07/tida-persian-willoughby/) - [Scotch Finger Caramel Slice - Viral Recipe](https://www.notquitenigella.com/2026/04/06/caramel-slice-recipe/) - [Dill Pickle Dip - Viral Recipe](https://www.notquitenigella.com/2026/04/05/dill-pickle-dip/) - [Top 12 Local Da Nang Foods To Try and Where To Find Them\!](https://www.notquitenigella.com/2026/04/04/da-nang-food-restaurant/) - [Delicious 5 Course Easter Menu Recipe Ideas](https://www.notquitenigella.com/2026/04/03/5-course-easter-menu/) ## Trending - [Dubai Chocolate](https://www.notquitenigella.com/2024/09/16/dubai-chocolate-recipe/) - [Crumbl Cookies](https://www.notquitenigella.com/2023/06/05/crumbl-cookies-recipe/) - [Pumpkin Soup](https://www.notquitenigella.com/2022/06/13/best-pumpkin-soup/) - [Onion Bhaji](https://www.notquitenigella.com/2023/05/10/onion-bhaji/) - [Peri Peri Chicken](https://www.notquitenigella.com/2023/02/13/peri-peri-chicken-portuguese/) ### About Lorraine Elliott [![Lorraine Elliott](https://www.notquitenigella.com/lorraine-elliott.webp) Hi! 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Readable Markdown	Recipe: [Peking Duck Rillettes Recipe »](https://www.notquitenigella.com/2013/08/07/peking-duck-rillettes/#recipe) ![m-duck-rillettes-4-3](https://images.notquitenigella.com/images/peking-duck-rillettes/m-duck-rillettes-4-3.webp) These Peking Duck rillettes were actually the first idea that got me started on making the Peking Duck a four dish duck. Rillettes are a delicious potted spread made out of meat-a cousin to pate and terrines. Unlike pate which is made with liver, rillettes are made out of meat and are therefore more "accessible" to people that don't like offal. In this case I used the two legs of the Peking duck but you can also use duck confit legs or slow cook the duck legs yourself. The process is incredibly simple. I confited the Peking duck legs by taking the already cooked legs, stripping them of the skin and bone and slow cooked the meat with herbs, onion, garlic and goose fat. Rillettes are served cold or at room temperature (I prefer the latter) with crusty bread where the fat and meat melt on the bread to create a silky, delicious spread. The added flavour of the Peking Duck gave the rillettes another flavour dimension and it wasn't long before the rillettes disappeared into hungry mouths. My father is an interesting sort of guy. For many years for his birthday he used to ask that we go to a place that made Western style food but the chefs were all [Chinese](https://www.notquitenigella.com/categories/recipes/chinese-recipes/). A three course meal was \$11.95 and we would sit there eating our creamed corn [soup](https://www.notquitenigella.com/categories/recipes/soup-cooking-recipes/), choose our main and eat a strange sort of cake for dessert. After the meal one of us (never my father) would get a minor bout of food poisoning and we were all very relieved when this place closed down. You see my father is a patriot and whilst he loves Western food, he just likes it cooked by Chinese chefs and he thinks that everywhere else is a bit too expensive. You see the Chinese understand a bargain. This is a dish for him because it addresses a few things for him. a) It is French dish but cooked by a [Chinese](https://www.notquitenigella.com/categories/recipes/chinese-recipes/) cook i.e. me. b) It's thrifty as it is part of a Peking duck in which I made four dishes out of the one \$20 Peking Duck. c) It has Asian flavours because often if you order steak and chips at a suburban Chinese restaurant, it will still taste a little bit Chinese with the flavours... ![duck-rillettes-2-2](https://images.notquitenigella.com/images/peking-duck-rillettes/duck-rillettes-2-2.webp) And if you are after the other three recipes that I got out of the one Peking Duck, here are the [Peking Duck Spring Rolls](https://www.notquitenigella.com/2013/07/04/peking-duck-spring-rolls/), [Peking Duck Noodle Soup](https://www.notquitenigella.com/2013/07/06/peking-duck-noodle-soup/) and the [Peking Duck Pizza](https://www.notquitenigella.com/2013/07/20/peking-duck-pizza/)\! So tell me Dear Reader, do you prefer rillettes or pate? Do you cook with duck often? And which out of the four dishes did you like the look of the most? ## Peking Duck Rillettes An Original Recipe by Not Quite Nigella Preparation time: 10 minutes Cooking time: 45 minutes - 2 x duck legs and any extra meat from the duck carcass (about 500g/1 pound total bone in, skin on weight) - 1 brown onion, finely chopped - 2 cloves garlic, finely chopped - 2 tablespoons Shao Xing cooking wine - 2 tablespoons hoi sin sauce - 3 whole star anise - 3/4 cup goose or duck fat (plus extra if you want to put a layer of fat on top to seal and preserve it) - 1 teaspoon honey - Bread to serve ![duck-mix-2](https://images.notquitenigella.com/images/peking-duck-rillettes/duck-mix-2.webp) Step 1 - Preheat oven to 120C/248F. Remove the meat from the skin and bones and place in an ovenproof container with a lid, shredding the meat roughly. Add the onion, garlic, Shao Xing cooking wine, hoi sin sauce, star anises, goose or duck fat and honey and mix together well. Place lid on the dish (or a layer of foil if there is no lid) and bake for 45 minutes. ![rillettes-2](https://images.notquitenigella.com/images/peking-duck-rillettes/rillettes-2.webp) Step 2 - Remove from oven and take out the star anise pieces. Place in a food processor and pulse briefly to combine. Place in a sterilised\* terrine, jar or ramekin pressing down well to remove any air. You can cover it with extra goose fat to help preserve it making sure that there is no meat exposed to the air. Serve at room temperature with fresh bread. \*to sterilise a jar, bake it in a 180C/350F oven for 10 minutes. ![duck-rillettes-1-2](https://images.notquitenigella.com/images/peking-duck-rillettes/duck-rillettes-1-2.webp)
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