🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 157 (from laksa193)

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/meat-and-poultry/duck-rillettes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.olivemagazine.com/recipes/meat-and-poultry/duck-rillettes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-rillettes\/","crawl_time":1776417482,"first_indexed_time":1520906502,"http_code":200,"src_unparsed":"com,olivemagazine!www,\/recipes\/meat-and-poultry\/duck-rillettes\/ s443","src_root_hash":"8697920723657045557","history_drop_reason":null,"meta_title":"Duck Rillettes Recipe | olivemagazine","meta_descriptions":["Our favourite starter: made with duck legs this classic French recipe is like a paté but with shredded duck, packed into a terrine. Serve with a green salad"],"attrs_boilerpipe_text":"Skip to main content\nSkip to ingredients\n6\nduck legs\n4 sprigs\nthyme\n2\nbay leaves\n3 cloves\ngarlic\nskin on\n1 tsp\npeppercorns\n4\ncloves\nground\na good grating\nnutmeg\n300ml\nwhite wine\nNutrition: per serving\nkcal\n180\nfat\n8g\ncarbs\n1.4g\nfibre\n0.1g\nprotein\n18.7g\nsalt\n0.2g\nMethod\nstep 1\nHeat the oven to 140C\/fan 120C\/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs.\nstep 2\nTip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving.","attrs_markdown":"[Skip to main content](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/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  - [What's in season](https:\/\/www.olivemagazine.com\/recipes\/collection\/april-recipes\/ \"What's in season\")\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\nMade with duck legs, this classic French recipe is like a paté but with shredded duck, packed into a terrine. Serve with a green salad\n\nPrint\n\nAd\n\n[Skip to ingredients](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-rillettes\/#ingredients-list)\n\nAlternatives\n\nShowing items 1 to 3 of 6\n\nprevious item\n\n[Duck breast with blackberries and beetroot](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-breast-with-blackberries-and-beetroot\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Roast duck with plum sauce](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-with-plum-sauce\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Roast duck breast with figs, rosemary and garlic fried potatoes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-breast-with-figs\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Pork and duck rillettes](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Hoisin duck](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/glazed-hoisin-duck\/)\n\nA star rating of 5 out of 5.4 ratings\n\n[Duck ragu](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-ragu\/)\n\nA star rating of 3 out of 5.1 rating\n\n[Duck breast with blackberries and beetroot](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-breast-with-blackberries-and-beetroot\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Roast duck with plum sauce](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-with-plum-sauce\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Roast duck breast with figs, rosemary and garlic fried potatoes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-breast-with-figs\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Pork and duck rillettes](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Hoisin duck](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/glazed-hoisin-duck\/)\n\nA star rating of 5 out of 5.4 ratings\n\n[Duck ragu](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-ragu\/)\n\nA star rating of 3 out of 5.1 rating\n\n[Duck breast with blackberries and beetroot](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-breast-with-blackberries-and-beetroot\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Roast duck with plum sauce](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-with-plum-sauce\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Roast duck breast with figs, rosemary and garlic fried potatoes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-breast-with-figs\/)\n\nA star rating of 5 out of 5.1 rating\n\nnext item\n\n- Page 1\n- Page 2\n\n*Try this classic French starter, then check out our [coq au vin](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/coq-au-vin\/), [chicken chasseur](https:\/\/www.olivemagazine.com\/recipes\/family\/chicken-chasseur\/) and more easy [French recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-french-recipes\/).*\n\n## Ingredients\n## Nutrition\n\n- 6 duck legs\n- 4 sprigs thyme\n- 2 bay leaves\n- 3 cloves garlic\n  skin on\n- 1 tsp peppercorns\n- 4 cloves\n  ground\n- a good grating nutmeg\n- 300ml white wine\n\nNutrition: per serving\n\n- kcal180\n- fat8g\n- carbs1\\.4g\n- fibre0\\.1g\n- protein18\\.7g\n- salt0\\.2g\n\nAd\n\n## Method\n- ### step 1\n  Heat the oven to 140C\/fan 120C\/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs.\n- ### step 2\n  Tip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving.\n\n***[Check out our best duck recipes here...](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/best-ever-duck-recipes\/)***\n\nAd\n\n## Comments, questions and tips (1)\n### Overall rating\nA star rating of 5 out of 5.1 rating\n\n#### brigittelever\n3 years ago\n\nThis is a very easy recipe , not much preparation time and into the oven. Great smell in the kitchen and fantastic result. My friends loved it\\!\n\nReply\n\nAd\n\nAd\n\n#### Latest\n[Pork and duck rillettes](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Hoisin duck](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/glazed-hoisin-duck\/)\n\nA star rating of 5 out of 5.4 ratings\n\n[Duck ragu](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-ragu\/)\n\nA star rating of 3 out of 5.1 rating\n\nAd\n\n#### You may also like\n[Pork and duck rillettes](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-and-duck-rillettes\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Hoisin duck](https:\/\/www.olivemagazine.com\/recipes\/quick-and-easy\/glazed-hoisin-duck\/)\n\nA star rating of 5 out of 5.4 ratings\n\n[Duck ragu](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-ragu\/)\n\nA star rating of 3 out of 5.1 rating\n\n[Duck breast with blackberries and beetroot](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-breast-with-blackberries-and-beetroot\/)\n\nA star rating of 5 out of 5.1 rating\n\n[36 Christmas starters](https:\/\/www.olivemagazine.com\/recipes\/collection\/christmas-starters-recipes\/)\n\n[Roast duck with plum sauce](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-with-plum-sauce\/)\n\nA star rating of 0 out of 5.0 ratings\n\n[Roast duck breast with figs, rosemary and garlic fried potatoes](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/roast-duck-breast-with-figs\/)\n\nA star rating of 5 out of 5.1 rating\n\n[Pork rillettes](https:\/\/www.olivemagazine.com\/recipes\/entertain\/pork-rillettes\/)\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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[Roast potatoes](https:\/\/www.olivemagazine.com\/recipes\/family\/best-ever-roast-potatoes\/ \"Roast potatoes\")\n  - [Roast chicken](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/easy-roast-chicken\/ \"Roast chicken\")\n- [Vegetarian](https:\/\/www.olivemagazine.com\/recipes\/vegetarian\/ \"Vegetarian\")\n  - [Quick vegetarian recipes](https:\/\/www.olivemagazine.com\/recipes\/collection\/quick-vegetarian-recipes-ready-in-under-30-minutes\/ \"Quick vegetarian recipes\")\n  - [Vegetarian pasta](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-vegetarian-pasta-recipes\/ \"Vegetarian pasta\")\n  - [Vegetarian curry](https:\/\/www.olivemagazine.com\/recipes\/collection\/best-ever-vegetarian-curry-recipes\/ \"Vegetarian curry\")","attrs_readable_markdown":"[Skip to main content](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-rillettes\/#site-main)\n\n[Skip to ingredients](https:\/\/www.olivemagazine.com\/recipes\/meat-and-poultry\/duck-rillettes\/#ingredients-list)\n\n- 6 duck legs\n- 4 sprigs thyme\n- 2 bay leaves\n- 3 cloves garlic\n  skin on\n- 1 tsp peppercorns\n- 4 cloves\n  ground\n- a good grating nutmeg\n- 300ml white wine\n\nNutrition: per serving\n\n- kcal180\n- fat8g\n- carbs1\\.4g\n- fibre0\\.1g\n- protein18\\.7g\n- salt0\\.2g\n\n## Method\n- ### step 1\n  Heat the oven to 140C\/fan 120C\/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs.\n- ### step 2\n  Tip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving.","meta_canonical":null}

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Meta Title	Duck Rillettes Recipe \| olivemagazine
Meta Description	Our favourite starter: made with duck legs this classic French recipe is like a paté but with shredded duck, packed into a terrine. Serve with a green salad
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Boilerpipe Text	Skip to main content Skip to ingredients 6 duck legs 4 sprigs thyme 2 bay leaves 3 cloves garlic skin on 1 tsp peppercorns 4 cloves ground a good grating nutmeg 300ml white wine Nutrition: per serving kcal 180 fat 8g carbs 1.4g fibre 0.1g protein 18.7g salt 0.2g Method step 1 Heat the oven to 140C/fan 120C/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs. step 2 Tip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving.
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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/) Made with duck legs, this classic French recipe is like a paté but with shredded duck, packed into a terrine. Serve with a green salad Print Ad [Skip to ingredients](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-rillettes/#ingredients-list) Alternatives Showing items 1 to 3 of 6 previous item [Duck breast with blackberries and beetroot](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-breast-with-blackberries-and-beetroot/) A star rating of 5 out of 5.1 rating [Roast duck with plum sauce](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-with-plum-sauce/) A star rating of 0 out of 5.0 ratings [Roast duck breast with figs, rosemary and garlic fried potatoes](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-breast-with-figs/) A star rating of 5 out of 5.1 rating [Pork and duck rillettes](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/) A star rating of 0 out of 5.0 ratings [Hoisin duck](https://www.olivemagazine.com/recipes/quick-and-easy/glazed-hoisin-duck/) A star rating of 5 out of 5.4 ratings [Duck ragu](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-ragu/) A star rating of 3 out of 5.1 rating [Duck breast with blackberries and beetroot](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-breast-with-blackberries-and-beetroot/) A star rating of 5 out of 5.1 rating [Roast duck with plum sauce](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-with-plum-sauce/) A star rating of 0 out of 5.0 ratings [Roast duck breast with figs, rosemary and garlic fried potatoes](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-breast-with-figs/) A star rating of 5 out of 5.1 rating [Pork and duck rillettes](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/) A star rating of 0 out of 5.0 ratings [Hoisin duck](https://www.olivemagazine.com/recipes/quick-and-easy/glazed-hoisin-duck/) A star rating of 5 out of 5.4 ratings [Duck ragu](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-ragu/) A star rating of 3 out of 5.1 rating [Duck breast with blackberries and beetroot](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-breast-with-blackberries-and-beetroot/) A star rating of 5 out of 5.1 rating [Roast duck with plum sauce](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-with-plum-sauce/) A star rating of 0 out of 5.0 ratings [Roast duck breast with figs, rosemary and garlic fried potatoes](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-breast-with-figs/) A star rating of 5 out of 5.1 rating next item - Page 1 - Page 2 Try this classic French starter, then check out our [coq au vin](https://www.olivemagazine.com/recipes/meat-and-poultry/coq-au-vin/), [chicken chasseur](https://www.olivemagazine.com/recipes/family/chicken-chasseur/) and more easy [French recipes](https://www.olivemagazine.com/recipes/collection/best-ever-french-recipes/). ## Ingredients ## Nutrition - 6 duck legs - 4 sprigs thyme - 2 bay leaves - 3 cloves garlic skin on - 1 tsp peppercorns - 4 cloves ground - a good grating nutmeg - 300ml white wine Nutrition: per serving - kcal180 - fat8g - carbs1\.4g - fibre0\.1g - protein18\.7g - salt0\.2g Ad ## Method - ### step 1 Heat the oven to 140C/fan 120C/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs. - ### step 2 Tip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving. *[Check out our best duck recipes here...](https://www.olivemagazine.com/recipes/meat-and-poultry/best-ever-duck-recipes/)* Ad ## Comments, questions and tips (1) ### Overall rating A star rating of 5 out of 5.1 rating #### brigittelever 3 years ago This is a very easy recipe , not much preparation time and into the oven. Great smell in the kitchen and fantastic result. My friends loved it\! Reply Ad Ad #### Latest [Pork and duck rillettes](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/) A star rating of 0 out of 5.0 ratings [Hoisin duck](https://www.olivemagazine.com/recipes/quick-and-easy/glazed-hoisin-duck/) A star rating of 5 out of 5.4 ratings [Duck ragu](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-ragu/) A star rating of 3 out of 5.1 rating Ad #### You may also like [Pork and duck rillettes](https://www.olivemagazine.com/recipes/entertain/pork-and-duck-rillettes/) A star rating of 0 out of 5.0 ratings [Hoisin duck](https://www.olivemagazine.com/recipes/quick-and-easy/glazed-hoisin-duck/) A star rating of 5 out of 5.4 ratings [Duck ragu](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-ragu/) A star rating of 3 out of 5.1 rating [Duck breast with blackberries and beetroot](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-breast-with-blackberries-and-beetroot/) A star rating of 5 out of 5.1 rating [36 Christmas starters](https://www.olivemagazine.com/recipes/collection/christmas-starters-recipes/) [Roast duck with plum sauce](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-with-plum-sauce/) A star rating of 0 out of 5.0 ratings [Roast duck breast with figs, rosemary and garlic fried potatoes](https://www.olivemagazine.com/recipes/meat-and-poultry/roast-duck-breast-with-figs/) A star rating of 5 out of 5.1 rating [Pork rillettes](https://www.olivemagazine.com/recipes/entertain/pork-rillettes/) A star rating of 0 out of 5.0 ratings #### Want to see this content? 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Readable Markdown	[Skip to main content](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-rillettes/#site-main) [Skip to ingredients](https://www.olivemagazine.com/recipes/meat-and-poultry/duck-rillettes/#ingredients-list) - 6 duck legs - 4 sprigs thyme - 2 bay leaves - 3 cloves garlic skin on - 1 tsp peppercorns - 4 cloves ground - a good grating nutmeg - 300ml white wine Nutrition: per serving - kcal180 - fat8g - carbs1\.4g - fibre0\.1g - protein18\.7g - salt0\.2g ## Method - ### step 1 Heat the oven to 140C/fan 120C/gas 1. Put the duck in a baking dish or roasting tin that it fits quite snugly. Tuck in the bay, thyme and garlic and add the spices. Pour over the wine and 200ml water. Cover with foil then put in the oven for 3 hours. Cool a little then take out the legs. - ### step 2 Tip everything else into a sieve over a large bowl. Strip the meat from the duck and discard the skin and bone. Using two forks, finely shred the meat into a bowl and add just enough of the cooking juices to moisten it, then pack into a terrine. Pour over more juices to finish and add sprigs of thyme. Chill overnight before serving.
Shard	157 (laksa)
Root Hash	8697920723657045557
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