🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 157 (from laksa009)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa157.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.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/","crawl_time":1774775629,"first_indexed_time":1662463756,"http_code":200,"src_unparsed":"com,olivemagazine!www,\/recipes\/entertain\/pork-and-duck-rillettes\/ s443","src_root_hash":"8697920723657045557","history_drop_reason":null,"meta_title":"Pork Rillettes Recipe | olivemagazine","meta_descriptions":["This pork rillettes recipe is an impressive make-ahead starter that’s ideal for entertaining. These rillettes include caramelised onion, mustard and apple"],"attrs_boilerpipe_text":"Skip to main content\nHome\nRecipes\nEntertain\nPork and duck rillettes\nSkip to ingredients\n500g\npork belly\nskin removed and cut into large chunks\n2\nduck legs\n1\nlarge onion\nthinly sliced\n1\nbay leaf\n2\ngarlic cloves\nfinely chopped\n½ tbsp\nwholegrain mustard\n1\napple\ndiced\nsmall handful\nflat-leaf parsley\nfinely chopped\ntoast and mixed salad\nto serve\nNutrition: Per serving\nkcal\n287\nfat\n19.2g\nsaturates\n6.2g\ncarbs\n5.2g\nsugars\n4.3g\nfibre\n1.3g\nprotein\n22.8g\nsalt\n0.3g\nMethod\nstep 1\nHeat the oven to 220C\/200C fan\/gas 7. Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C\/140C fan\/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender.\nstep 2\nHeat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised.\nstep 3\nRemove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week.\nstep 4\nServe the rillettes with the toasts and a vinaigrette-dressed salad, if you like","attrs_markdown":"[Skip to main content](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/#site-main)\n\n- [Baking](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ \"Baking\")\n- [Product reviews](https:\/\/www.olivemagazine.com\/products-and-reviews\/ \"Product reviews\")\n- [Restaurants](https:\/\/www.olivemagazine.com\/restaurants\/ \"Restaurants\")\n- [Competitions](https:\/\/competitions.olivemagazine.com\/ \"Competitions\")\n\n- [Sign in](https:\/\/www.olivemagazine.com\/api\/auth\/login)\n- [Register](https:\/\/www.olivemagazine.com\/api\/auth\/signup)\n\n[Sign in](https:\/\/www.olivemagazine.com\/api\/auth\/login)\n\n[Register](https:\/\/www.olivemagazine.com\/api\/auth\/signup)\n\n- [Recipes](https:\/\/www.olivemagazine.com\/recipes\/ \"Recipes\")\n  - [Back to Main menu]()\n  - [New recipes](https:\/\/www.olivemagazine.com\/new-recipe-inspiration\/ \"New recipes\")\n  - 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get 5 months for £5 when you subscribe today](https:\/\/www.olivemagazine.com\/subscribe\/?utm_medium=brandsite&amp;utm_content=&amp;utm_campaign=winter-2025\/)\n\nAn impressive make-ahead starter that’s ideal for entertaining, rillettes is a classic dish that never goes out of style. This pork and duck version features caramelised onions, mustard and apple to balance the rich meat\n\nRead more\n\nGluten free\n\nPrint\n\nAd\n\n[Skip to ingredients](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/#ingredients-list)\n\nAlternatives\n\nComplete the dish\n\nShowing items 1 to 3 of 6\n\nprevious item\n\n[Duck, chicken and sour cherry terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-chicken-and-sour-cherry-terrine\/)\n\nA star rating of 5 out of 5.0 ratings\n\n[Tuna niçoise pâté](https:\/\/www.olivemagazine.com\/recipes\/entertain\/tuna-nicoise-pate\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Crispy duck and peach pancakes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/crispy-duck-and-peach-pancakes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Chicken liver and port mousse](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/chicken-liver-and-port-mousse\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Sweetcorn with lime and miso butter](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/sweetcorn-with-lime-and-miso-butter\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Ham hock terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/ham-hock-terrine\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Duck, chicken and sour cherry terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-chicken-and-sour-cherry-terrine\/)\n\nA star rating of 5 out of 5.0 ratings\n\n[Tuna niçoise pâté](https:\/\/www.olivemagazine.com\/recipes\/entertain\/tuna-nicoise-pate\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Crispy duck and peach pancakes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/crispy-duck-and-peach-pancakes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Chicken liver and port mousse](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/chicken-liver-and-port-mousse\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Sweetcorn with lime and miso butter](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/sweetcorn-with-lime-and-miso-butter\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Ham hock terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/ham-hock-terrine\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Duck, chicken and sour cherry terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-chicken-and-sour-cherry-terrine\/)\n\nA star rating of 5 out of 5.0 ratings\n\n[Tuna niçoise pâté](https:\/\/www.olivemagazine.com\/recipes\/entertain\/tuna-nicoise-pate\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Crispy duck and peach pancakes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/crispy-duck-and-peach-pancakes\/)\n\nA star rating of 0 out of 5.0 ratings\n\nnext item\n\n- Page 1\n- Page 2\n\nShowing items 1 to 3 of 3\n\n[![Two loaves of ciabatta on a wooden board with a bottle of oil and bowl of balsamic vinegar, one sliced into pieces](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2022\/04\/Ciabatta-f140918.png?quality=90&resize=93,84)](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ciabatta\/)\n\n[Ciabatta](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/ciabatta\/)\n\nA star rating of 4.4 out of 5.3 ratings\n\nLearn to make your own ciabatta – the Italian white bread that can be used for anything from toasties and garlic bread to bruschetta – with our easy guide\n\n[![Three baguettes on a surface with a knife](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2021\/03\/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&resize=93,84)](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/baguettes\/)\n\n[Baguettes (French bread)](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/baguettes\/)\n\nA star rating of 5 out of 5.1 rating\n\nThere's no better aroma than baguettes baking in the oven. See our expert guide for achieving the perfect crispy crust on this classic French bread\n\n[![Sourdough loaf](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2017\/10\/Sourdough-2-aef74a5.jpg?quality=90&resize=93,84)](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/step-by-step-guide-to-sourdough-part-1\/)\n\n[Easy sourdough recipe](https:\/\/www.olivemagazine.com\/recipes\/baking-and-desserts\/step-by-step-guide-to-sourdough-part-1\/)\n\nA star rating of 4 out of 5.3 ratings\n\nBake the perfect sourdough bread loaf at home with this step-by-step guide from olive's deputy food editor and ex-baker\n\n*Try our classic pork rillettes recipe then try our [ham hock rillettes](https:\/\/www.olivemagazine.com\/recipes\/chef-recipes\/ham-hock-rillettes-with-pistachio-salt\/), [potted shrimp](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/potted-shrimp\/) and [chicken pâté](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/chicken-liver-pate\/).*\n\n## Ingredients\n## Nutrition\n\n- 500g pork belly\n  skin removed and cut into large chunks\n- 2 duck legs\n- 1 large onion\n  thinly sliced\n- 1 bay leaf\n- 2 garlic cloves\n  finely chopped\n- ½ tbsp wholegrain mustard\n- 1 apple\n  diced\n- small handful flat-leaf parsley\n  finely chopped\n- toast and mixed salad\n  to serve\n\nNutrition: Per serving\n\n- kcal287\n- fat19\\.2g\n- saturates6\\.2g\n- carbs5\\.2g\n- sugars4\\.3g\n- fibre1\\.3g\n- protein22\\.8g\n- salt0\\.3g\n\nAd\n\n## Method\n- ### step 1\n  Heat the oven to 220C\/200C fan\/gas 7. Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C\/140C fan\/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender.\n- ### step 2\n  Heat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised.\n- ### step 3\n  Remove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week.\n- ### step 4\n  Serve the rillettes with the toasts and a vinaigrette-dressed salad, if you like\n\n### [Planning a dinner party? Here are more great starter recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-starter-recipes\/)\n![Tomato Salad Recipe with Burrata](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2017\/08\/Tomato-Cover-V2.jpg?quality=90&resize=700,466)\n\n## Authors\n![Adam Bush Chef Portrait](https:\/\/images.immediate.co.uk\/production\/volatile\/sites\/2\/2020\/07\/AdamBush-05860c3-scaled.jpg?quality=90&resize=2560,2560)\n\n[Adam Bush](https:\/\/www.olivemagazine.com\/author\/adambush\/)Deputy food editor\n\nAd\n\n## Comments, questions and tips\n### Overall rating\nA star rating of 0 out of 5.0 ratings\n\n### Be the first to comment\nWe’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...\n\nAd\n\nAd\n\n#### Latest\n[Chicken liver and port mousse](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/chicken-liver-and-port-mousse\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Sweetcorn with lime and miso butter](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/sweetcorn-with-lime-and-miso-butter\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Ham hock terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/ham-hock-terrine\/)\n\nA star rating of 0 out of 5.0 ratings\n\nAd\n\n#### You may also like\n[Chicken liver and port mousse](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/chicken-liver-and-port-mousse\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Sweetcorn with lime and miso butter](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/sweetcorn-with-lime-and-miso-butter\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Ham hock terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/ham-hock-terrine\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Duck, chicken and sour cherry terrine](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-chicken-and-sour-cherry-terrine\/)\n\nA star rating of 5 out of 5.0 ratings\n\n[Tuna niçoise pâté](https:\/\/www.olivemagazine.com\/recipes\/entertain\/tuna-nicoise-pate\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Crispy duck and peach pancakes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/crispy-duck-and-peach-pancakes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Smoked mackerel pâté with cucumber and pickled beetroot](https:\/\/www.olivemagazine.com\/recipes\/fish-and-seafood\/smoked-mackerel-pate-with-cucumber-and-pickled-beetroot\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Duck and mango rice paper rolls](https:\/\/www.olivemagazine.com\/recipes\/entertain\/duck-and-mango-rice-paper-rolls\/)\n\nA star rating of 0 out of 5.0 ratings\n\n#### Want to see this content?\nThis page contains olivemagazine content provided by Google reCAPTCHA. 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Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C\/140C fan\/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender.\n- ### step 2\n  Heat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised.\n- ### step 3\n  Remove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week.\n- ### step 4\n  Serve the rillettes with the toasts and a vinaigrette-dressed salad, if you like","meta_canonical":null}

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Meta Description	This pork rillettes recipe is an impressive make-ahead starter that’s ideal for entertaining. These rillettes include caramelised onion, mustard and apple
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Boilerpipe Text	Skip to main content Home Recipes Entertain Pork and duck rillettes Skip to ingredients 500g pork belly skin removed and cut into large chunks 2 duck legs 1 large onion thinly sliced 1 bay leaf 2 garlic cloves finely chopped ½ tbsp wholegrain mustard 1 apple diced small handful flat-leaf parsley finely chopped toast and mixed salad to serve Nutrition: Per serving kcal 287 fat 19.2g saturates 6.2g carbs 5.2g sugars 4.3g fibre 1.3g protein 22.8g salt 0.3g Method step 1 Heat the oven to 220C/200C fan/gas 7. Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C/140C fan/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender. step 2 Heat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised. step 3 Remove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week. step 4 Serve the rillettes with the toasts and a vinaigrette-dressed salad, if you like
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get 5 months for £5 when you subscribe today](https://www.olivemagazine.com/subscribe/?utm_medium=brandsite&utm_content=&utm_campaign=winter-2025/) An impressive make-ahead starter that’s ideal for entertaining, rillettes is a classic dish that never goes out of style. This pork and duck version features caramelised onions, mustard and apple to balance the rich meat Read more Gluten free Print Ad [Skip to ingredients](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/#ingredients-list) Alternatives Complete the dish Showing items 1 to 3 of 6 previous item [Duck, chicken and sour cherry terrine](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-chicken-and-sour-cherry-terrine/) A star rating of 5 out of 5.0 ratings [Tuna niçoise pâté](https://www.olivemagazine.com/recipes/entertain/tuna-nicoise-pate/) A star rating of 5 out of 5.1 rating [Crispy duck and peach pancakes](https://www.olivemagazine.com/recipes/meat-and-poultry/crispy-duck-and-peach-pancakes/) A star rating of 0 out of 5.0 ratings [Chicken liver and port mousse](https://www.olivemagazine.com/recipes/meat-and-poultry/chicken-liver-and-port-mousse/) A star rating of 0 out of 5.0 ratings [Sweetcorn with lime and miso butter](https://www.olivemagazine.com/recipes/vegetarian/sweetcorn-with-lime-and-miso-butter/) A star rating of 0 out of 5.0 ratings [Ham hock terrine](https://www.olivemagazine.com/recipes/meat-and-poultry/ham-hock-terrine/) A star rating of 0 out of 5.0 ratings [Duck, chicken and sour cherry terrine](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-chicken-and-sour-cherry-terrine/) A star rating of 5 out of 5.0 ratings [Tuna niçoise pâté](https://www.olivemagazine.com/recipes/entertain/tuna-nicoise-pate/) A star rating of 5 out of 5.1 rating [Crispy duck and peach pancakes](https://www.olivemagazine.com/recipes/meat-and-poultry/crispy-duck-and-peach-pancakes/) A star rating of 0 out of 5.0 ratings [Chicken liver and port mousse](https://www.olivemagazine.com/recipes/meat-and-poultry/chicken-liver-and-port-mousse/) A star rating of 0 out of 5.0 ratings [Sweetcorn with lime and miso butter](https://www.olivemagazine.com/recipes/vegetarian/sweetcorn-with-lime-and-miso-butter/) A star rating of 0 out of 5.0 ratings [Ham hock terrine](https://www.olivemagazine.com/recipes/meat-and-poultry/ham-hock-terrine/) A star rating of 0 out of 5.0 ratings [Duck, chicken and sour cherry terrine](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-chicken-and-sour-cherry-terrine/) A star rating of 5 out of 5.0 ratings [Tuna niçoise pâté](https://www.olivemagazine.com/recipes/entertain/tuna-nicoise-pate/) A star rating of 5 out of 5.1 rating [Crispy duck and peach pancakes](https://www.olivemagazine.com/recipes/meat-and-poultry/crispy-duck-and-peach-pancakes/) A star rating of 0 out of 5.0 ratings next item - Page 1 - Page 2 Showing items 1 to 3 of 3 [![Two loaves of ciabatta on a wooden board with a bottle of oil and bowl of balsamic vinegar, one sliced into pieces](https://images.immediate.co.uk/production/volatile/sites/2/2022/04/Ciabatta-f140918.png?quality=90&resize=93,84)](https://www.olivemagazine.com/recipes/baking-and-desserts/ciabatta/) [Ciabatta](https://www.olivemagazine.com/recipes/baking-and-desserts/ciabatta/) A star rating of 4.4 out of 5.3 ratings Learn to make your own ciabatta – the Italian white bread that can be used for anything from toasties and garlic bread to bruschetta – with our easy guide [![Three baguettes on a surface with a knife](https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&resize=93,84)](https://www.olivemagazine.com/recipes/baking-and-desserts/baguettes/) [Baguettes (French bread)](https://www.olivemagazine.com/recipes/baking-and-desserts/baguettes/) A star rating of 5 out of 5.1 rating There's no better aroma than baguettes baking in the oven. See our expert guide for achieving the perfect crispy crust on this classic French bread [![Sourdough loaf](https://images.immediate.co.uk/production/volatile/sites/2/2017/10/Sourdough-2-aef74a5.jpg?quality=90&resize=93,84)](https://www.olivemagazine.com/recipes/baking-and-desserts/step-by-step-guide-to-sourdough-part-1/) [Easy sourdough recipe](https://www.olivemagazine.com/recipes/baking-and-desserts/step-by-step-guide-to-sourdough-part-1/) A star rating of 4 out of 5.3 ratings Bake the perfect sourdough bread loaf at home with this step-by-step guide from olive's deputy food editor and ex-baker Try our classic pork rillettes recipe then try our [ham hock rillettes](https://www.olivemagazine.com/recipes/chef-recipes/ham-hock-rillettes-with-pistachio-salt/), [potted shrimp](https://www.olivemagazine.com/recipes/quick-and-easy/potted-shrimp/) and [chicken pâté](https://www.olivemagazine.com/recipes/meat-and-poultry/chicken-liver-pate/). ## Ingredients ## Nutrition - 500g pork belly skin removed and cut into large chunks - 2 duck legs - 1 large onion thinly sliced - 1 bay leaf - 2 garlic cloves finely chopped - ½ tbsp wholegrain mustard - 1 apple diced - small handful flat-leaf parsley finely chopped - toast and mixed salad to serve Nutrition: Per serving - kcal287 - fat19\.2g - saturates6\.2g - carbs5\.2g - sugars4\.3g - fibre1\.3g - protein22\.8g - salt0\.3g Ad ## Method - ### step 1 Heat the oven to 220C/200C fan/gas 7. Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C/140C fan/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender. - ### step 2 Heat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised. - ### step 3 Remove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week. - ### step 4 Serve the rillettes with the toasts and a vinaigrette-dressed salad, if you like ### [Planning a dinner party? Here are more great starter recipes](https://www.olivemagazine.com/recipes/collection/best-ever-starter-recipes/) ![Tomato Salad Recipe with Burrata](https://images.immediate.co.uk/production/volatile/sites/2/2017/08/Tomato-Cover-V2.jpg?quality=90&resize=700,466) ## Authors ![Adam Bush Chef Portrait](https://images.immediate.co.uk/production/volatile/sites/2/2020/07/AdamBush-05860c3-scaled.jpg?quality=90&resize=2560,2560) [Adam Bush](https://www.olivemagazine.com/author/adambush/)Deputy food editor Ad ## Comments, questions and tips ### Overall rating A star rating of 0 out of 5.0 ratings ### Be the first to comment We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions... 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Readable Markdown	[Skip to main content](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/#site-main) - [Home](https://www.olivemagazine.com/) - [Recipes](https://www.olivemagazine.com/recipes/) - [Entertain](https://www.olivemagazine.com/recipes/entertain/) - Pork and duck rillettes [Skip to ingredients](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/#ingredients-list) - 500g pork belly skin removed and cut into large chunks - 2 duck legs - 1 large onion thinly sliced - 1 bay leaf - 2 garlic cloves finely chopped - ½ tbsp wholegrain mustard - 1 apple diced - small handful flat-leaf parsley finely chopped - toast and mixed salad to serve Nutrition: Per serving - kcal287 - fat19\.2g - saturates6\.2g - carbs5\.2g - sugars4\.3g - fibre1\.3g - protein22\.8g - salt0\.3g ## Method - ### step 1 Heat the oven to 220C/200C fan/gas 7. Tip the pork belly pieces and duck legs onto a roasting tray and bake for 45 mins until the meat is starting to crisp up. Carefully pour off any fat from the tray into a ramekin, and set aside for later. Reduce the oven to 160C/140C fan/gas 2. Pour 250ml of just-boiled water into the tray, cover with foil and roast for another 1 hr 30 mins until the meat is meltingly tender. - ### step 2 Heat 2 tbsp of the reserved fat in a frying pan over a medium heat and gently cook the onion and bay leaves with a big pinch of salt for 30 mins, stirring occasionally. Add the garlic and cook for another 10 mins until the onions have collapsed and caramelised. - ### step 3 Remove the tray from the oven and remove the foil. Shred the meat onto the tray, discarding the bones. Stir in the caramelised onions, the mustard, apple and parsley, then season. Add a splash of the reserved fat if the mixture needs loosening up slightly. Spoon into six ramekins, then top each one with a layer of the reserved fat. Chill until ready to serve or for up to a week. - ### step 4 Serve the rillettes with the toasts and a vinaigrette-dressed salad, if you like
Shard	157 (laksa)
Root Hash	8697920723657045557
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