🕷️ Crawler Inspector

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1. Shard Calculation

Query:

Response:

Calculated Shard: 48 (from laksa014)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa048.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.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/","crawl_time":1776115372,"first_indexed_time":1576791823,"http_code":200,"src_unparsed":"de,travelworldonline!www,\/en\/duck-dill-recipe-and-memories-of-canada\/ s443","src_root_hash":"11694199441464084048","history_drop_reason":null,"meta_title":"Rillette's duck recipe - Memories of Canada","meta_descriptions":["Rillette's recipe from duck is easy to cook yourself. Rillettes de Canard is the perfect starter for Christmas."],"attrs_boilerpipe_text":"Rillettes recipe from the duck\nThis is the first post of a new one\nculinary series\nabout the\nRegional cuisines in the world\nthat we worked with Azlin Bloor from\nLinsFood\nstart. In it we will introduce you to regional recipes that we brought back from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or \"Potted Duck\" as it is called in English. I did this for the first time many years ago in a hotel in\nQuebec City\neaten. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning.\nRillettes is actually one\nfrench\nA specialty. However, it is readily served in the capital of the French-Canadian province, where traditional French recipes are often used. This dish was also easy for the French settlers to prepare. Poultry is plentiful around the province's lakes. Ducks and geese were already used by the French settlers as ingredients in their main meals. Even one of the earliest colonists, Samuel de Champlain, kept his companions in good spirits with good food. His Ordre du Bon Temps was a kind of culinary men's club in which each member had to cook a feast using the game they had killed. This is how Champlain ensured that his men survived their first winter in Canada. With good food and in good spirits. Rillettes de Duck certainly played a role in this.\nIngredients for a roast poultry for a feast at Ordre du Bon Temps in Canada\nWhere did the recipe come from?\nThis meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for it. The canned meat dish is now also known in England. In Germany there is a regional specialty that reminds us of this. In the Harz, however, lard is prepared with more herbs and spices than in France. There it is known under the name \"Pottsuse\".\nThe meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer.\nYou can also prepare the Rillettes recipe with fish. But I haven't tried it yet.\nHow do you eat rillettes?\nThe canned meat can be kept refrigerated for up to a week. But with us it rarely lasts that long. I like to do it for starters on special occasions. This year we're serving rillettes on Christmas Eve. With white bread they are also a good starter for the meal\nChristmas dinner\n. You can also take rillettes with you to a picnic. Add bread and the snack is ready. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own.\nHere I present you a recipe from Azlin Bloor from\nLinsFood\nbefore that is easy to boil. From\nLin's YouTube channel\nI can highly recommend the video to anyone interested in the world's kitchens. This shows how to cook the dish.\nIngredients for one serving\nTwo duck legs\nTwo heaping tablespoons of duck fat\n250 ml dry white wine (optional)\nThree cloves of garlic\nThree sprigs of thyme\nTwo sprigs of rosemary\nA teaspoon of black peppercorns\nA teaspoon of salt\nFor the marinade:\nTwo cloves of garlic\nA sprig of rosemary\nTwo sprigs of fresh thyme\nA heaping tablespoon of salt\nA tablespoon of calvados\nFor crushing and potting:\nTwo tablespoons of calvados or brandy (optional)\nA teaspoon of salt\nFreshly ground black pepper\nPreparation of duck rillettes\nMarinate the duck legs overnight\nCrush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados.\nRub the paste over the duck legs and into all folds and under the skin where possible.\nPut them in a container, cover with cling film and put in the fridge overnight.\nCooking the duck legs\nWash the duck legs well and dry them.\nHeat the duck fat in a flat pan over medium heat.\nFry the duck legs on both sides, about two minutes each.\nAdd the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards.\nAdd garlic, thyme, rosemary, peppercorns and salt and bring to a boil.\nThen turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone.\nWhen it's done, take the meat off the heat and let it cool covered.\nChopping and potting\nWhen the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments.\nPut the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper.\nThen you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered.\nSeal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes.\nIn Lin's video you can see how easy it is to prepare.\nWe wish you good appetite.\nClick on the photo and make a note of the “Rillettes recipe from the duck” on Pinterest\nDo you already know:\nRecipes from all over the world\nThe best gas grill recipes for beginners\nBuy gas grill online\nGas grill accessories - why is it worth it?\nGrill Spare Ribs with a Rib Marinade\nHow do you eat a lobster?\nDonuts, Ausgezogene, Küchle or Bauernkrapfen\nPlum Pudding Recipe - How to prepare Christmas Pudding\nEat like the pilgrims of yore in Stein am Rhein\nCompare motorhome prices here\n.\nOr do you prefer to travel with him \nRooftent\n or  \nTent\n?\nSource Rillettes de Canard: Research and Rillettes recipe from Azlin Bloor by LinsFood\nText: © Copyright Monika Fuchs, TravelWorldOnline\nPhotos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor","attrs_markdown":"[Skip to Content](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#zak-content)\n\n[TravelWorldOnline](https:\/\/www.travelworldonline.de\/en\/)\n\nSlow Travel & Gourmet Tours: Magazine & Experience Guide Worldwide\n\n- [Gourmet Travel Magazine](https:\/\/www.travelworldonline.de\/en\/)\n- [Slow Travel](https:\/\/www.travelworldonline.de\/en\/slow-traveler-travel-slowly\/)\n  - 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[Recipes of the world](https:\/\/www.travelworldonline.de\/en\/travel\/regional-recipes\/)\n  - [Wines & Drinks](https:\/\/www.travelworldonline.de\/en\/what-do-you-drink-in\/)\n- [Videos](https:\/\/open.video\/@travelworldonline\/)\n- [About us](https:\/\/www.travelworldonline.de\/en\/about-us-travelworldonline\/)\n  - [Editorial collaboration](https:\/\/www.travelworldonline.de\/en\/price-list-price-list\/)\n  - [How we work](https:\/\/www.travelworldonline.de\/en\/how-we-work\/)\n  - [Imprint](https:\/\/www.travelworldonline.de\/en\/imprint\/)\n- [Shop](https:\/\/www.travelworldonline.de\/en\/shop\/)\n- [EN](https:\/\/www.travelworldonline.de\/en\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/ \"German\")\n  - [EN](https:\/\/www.travelworldonline.de\/en\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/ \"English\")\n  - [DE](https:\/\/www.travelworldonline.de\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/ \"German\")\n\n- [Gourmet Travel Magazine](https:\/\/www.travelworldonline.de\/en\/)\n- [Slow Travel](https:\/\/www.travelworldonline.de\/en\/slow-traveler-travel-slowly\/)\n  - [Slow Travel Germany](https:\/\/www.travelworldonline.de\/en\/Slow-travel-Germany-experience-guide\/)\n- [Wellness trips](https:\/\/www.travelworldonline.de\/en\/wellness-worldwide\/)\n  - [Wellness in Austria](https:\/\/www.travelworldonline.de\/en\/wellness-in-Austria\/)\n  - [Wellness in Germany](https:\/\/www.travelworldonline.de\/en\/wellness-in-Germany\/)\n  - [Adults-only travel](https:\/\/www.travelworldonline.de\/en\/adults-only-travel\/)\n  - [thermal spa vacation](https:\/\/www.travelworldonline.de\/en\/Spa-holiday%3A-which-type-suits-you\/)\n- [Destinations](https:\/\/www.travelworldonline.de\/en\/gourmet-travel-in-Germany--slow-travel\/)\n  - [Canada](https:\/\/www.travelworldonline.de\/en\/Planning-a-trip-to-Canada\/)\n  - [Germany](https:\/\/www.travelworldonline.de\/en\/gourmet-travel-in-Germany--slow-travel\/)\n  - [Austria](https:\/\/www.travelworldonline.de\/en\/austria-vacation\/)\n  - [Netherlands](https:\/\/www.travelworldonline.de\/en\/netherlands-travel-destinations\/)\n  - [Portugal](https:\/\/www.travelworldonline.de\/en\/Portugal-travel-destination\/)\n  - [Slovenia](https:\/\/www.travelworldonline.de\/en\/slovenia-travel-tips\/)\n  - [Croatia](https:\/\/www.travelworldonline.de\/en\/croatia-insider-tips\/)\n  - [Czechia](https:\/\/www.travelworldonline.de\/en\/Czech-Republic-vacation\/)\n  - [Montenegro](https:\/\/www.travelworldonline.de\/en\/montenegro-travel-tips\/)\n  - [Ireland](https:\/\/www.travelworldonline.de\/en\/ireland-travel-tip-for-your-vacation\/)\n  - [Scotland](https:\/\/www.travelworldonline.de\/en\/guide-to-inverness-scotland\/)\n  - [Italian](https:\/\/www.travelworldonline.de\/en\/Italy-travel-destinations\/)\n  - [Sweden](https:\/\/www.travelworldonline.de\/en\/Sweden-travel-destinations\/)\n  - [South Africa](https:\/\/www.travelworldonline.de\/en\/South-Africa-travel-blog\/)\n  - [USA](https:\/\/www.travelworldonline.de\/en\/usa-travel-tips-for-connoisseurs\/)\n- [Tips for connoisseurs](https:\/\/www.travelworldonline.de\/en\/culinary-enjoyment-blog\/)\n  - [Recipes of the world](https:\/\/www.travelworldonline.de\/en\/travel\/regional-recipes\/)\n  - [Wines & Drinks](https:\/\/www.travelworldonline.de\/en\/what-do-you-drink-in\/)\n- [Videos](https:\/\/open.video\/@travelworldonline\/)\n- [About us](https:\/\/www.travelworldonline.de\/en\/about-us-travelworldonline\/)\n  - [Editorial collaboration](https:\/\/www.travelworldonline.de\/en\/price-list-price-list\/)\n  - [How we work](https:\/\/www.travelworldonline.de\/en\/how-we-work\/)\n  - [Imprint](https:\/\/www.travelworldonline.de\/en\/imprint\/)\n- [Shop](https:\/\/www.travelworldonline.de\/en\/shop\/)\n\n# Rillettes Recipe and Memories of Canada\n[Gourmet Travel Magazine](https:\/\/www.travelworldonline.de\/en\/) *»* [Canada](https:\/\/www.travelworldonline.de\/en\/travel\/Canada-a\/) *»* Rillettes Recipe and Memories of Canada\n\n*If you purchase through a link marked \\*, we will receive a commission.*\n\n![Rillettes de Canard](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2020\/12\/Rillettes-de-Canard-Thumbnail-2.jpg)\n\nFrom [Monika Fuchs](https:\/\/www.travelworldonline.de\/en\/author\/monika-fox\/)\n\nArticle published on\n\n[August 21, 2025](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/)\n\n## Rillettes recipe from the duck\nThis is the first post of a new one [culinary series](https:\/\/www.travelworldonline.de\/en\/how-does-culinary-travel\/) about the [Regional cuisines in the world](https:\/\/www.travelworldonline.de\/en\/tag\/regional-cuisine-in-the-world\/)that we worked with Azlin Bloor from [LinsFood](https:\/\/www.linsfood.com\/) start. In it we will introduce you to regional recipes that we brought back from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or \"Potted Duck\" as it is called in English. I did this for the first time many years ago in a hotel in [Quebec City](https:\/\/www.travelworldonline.de\/en\/travel\/Canada-a\/Eastern-Canada\/quebec\/quebec-city\/) eaten. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning.\n\nWerbung\n\n## Content\n- [Rillettes recipe from the duck](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#rillettes-rezept-von-der-ente)\n- [Where did the recipe come from?](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#woher-stammt-das-rezept)\n- [How do you eat rillettes?](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#wie-isst-man-rillettes)\n\nRillettes is actually one [french](https:\/\/www.travelworldonline.de\/en\/france-travel-destinations\/) A specialty. However, it is readily served in the capital of the French-Canadian province, where traditional French recipes are often used. This dish was also easy for the French settlers to prepare. Poultry is plentiful around the province's lakes. Ducks and geese were already used by the French settlers as ingredients in their main meals. Even one of the earliest colonists, Samuel de Champlain, kept his companions in good spirits with good food. His Ordre du Bon Temps was a kind of culinary men's club in which each member had to cook a feast using the game they had killed. This is how Champlain ensured that his men survived their first winter in Canada. With good food and in good spirits. Rillettes de Duck certainly played a role in this.\n\n![Ingredients for a roast poultry](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2019\/12\/Zutaten-f%C3%BCr-einen-Gefl%C3%BCgelbraten.jpg)\n\nIngredients for a roast poultry for a feast at Ordre du Bon Temps in Canada\n## Where did the recipe come from?\nThis meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for it. The canned meat dish is now also known in England. In Germany there is a regional specialty that reminds us of this. In the Harz, however, lard is prepared with more herbs and spices than in France. There it is known under the name \"Pottsuse\".\n\nThe meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer.\n\nYou can also prepare the Rillettes recipe with fish. But I haven't tried it yet.\n\n## How do you eat rillettes?\nThe canned meat can be kept refrigerated for up to a week. But with us it rarely lasts that long. I like to do it for starters on special occasions. This year we're serving rillettes on Christmas Eve. With white bread they are also a good starter for the meal [Christmas dinner](https:\/\/www.travelworldonline.de\/en\/christmas-dinner-recipes-ideas\/). You can also take rillettes with you to a picnic. Add bread and the snack is ready. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own.\n\nHere I present you a recipe from Azlin Bloor from [LinsFood](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/) before that is easy to boil. From [Lin's YouTube channel](https:\/\/www.youtube.com\/channel\/UCWuRfodSgr69wLJfH36A3DQ)I can highly recommend the video to anyone interested in the world's kitchens. This shows how to cook the dish.\n\n### Ingredients for one serving\nTwo duck legs  \n Two heaping tablespoons of duck fat  \n 250 ml dry white wine (optional)  \n Three cloves of garlic  \n Three sprigs of thyme  \n Two sprigs of rosemary  \n A teaspoon of black peppercorns  \n A teaspoon of salt\n\n#### For the marinade:\nTwo cloves of garlic  \n A sprig of rosemary  \n Two sprigs of fresh thyme  \n A heaping tablespoon of salt  \n A tablespoon of calvados\n\n#### For crushing and potting:\nTwo tablespoons of calvados or brandy (optional)  \n A teaspoon of salt  \n Freshly ground black pepper\n\n### Preparation of duck rillettes\n#### Marinate the duck legs overnight\nCrush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados.\n\nRub the paste over the duck legs and into all folds and under the skin where possible.\n\nPut them in a container, cover with cling film and put in the fridge overnight.\n\n#### Cooking the duck legs\nWash the duck legs well and dry them.\n\nHeat the duck fat in a flat pan over medium heat.\n\nFry the duck legs on both sides, about two minutes each.\n\nAdd the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards.\n\nAdd garlic, thyme, rosemary, peppercorns and salt and bring to a boil.\n\nThen turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone.\n\nWhen it's done, take the meat off the heat and let it cool covered.\n\n#### Chopping and potting\nWhen the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments.\n\nPut the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper.\n\nThen you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered.\n\nSeal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes.\n\nIn Lin's video you can see how easy it is to prepare.\n\nWe wish you good appetite.\n\n[![Rillettes of Duck](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2019\/12\/Rillettes-von-der-Entde.jpg)](https:\/\/www.pinterest.de\/pin\/275564070939636339)\n\nClick on the photo and make a note of the “Rillettes recipe from the duck” on Pinterest\n\nDo you already know:\n\n- [Recipes from all over the world](https:\/\/www.travelworldonline.de\/en\/recipes-all-over-the-world\/)\n- [The best gas grill recipes for beginners](https:\/\/www.travelworldonline.de\/en\/gas-grill-recipes\/)\n- [Buy gas grill online](https:\/\/www.travelworldonline.de\/en\/Buy-gas-grill-online\/)\n- [Gas grill accessories - why is it worth it?](https:\/\/www.travelworldonline.de\/en\/gas-grill-accessories\/)\n- [Grill Spare Ribs with a Rib Marinade](https:\/\/www.travelworldonline.de\/en\/Grill-spare-ribs\/)\n- [How do you eat a lobster?](https:\/\/www.travelworldonline.de\/en\/How-do-you-eat-a-lobster-in-a-bowl%3F\/)\n- [Donuts, Ausgezogene, Küchle or Bauernkrapfen](https:\/\/www.travelworldonline.de\/en\/pulled-out-kuechle-or-farmer%27s-donuts\/)\n- [Plum Pudding Recipe - How to prepare Christmas Pudding](https:\/\/www.travelworldonline.de\/en\/plum-pudding-recipe\/)\n- [Eat like the pilgrims of yore in Stein am Rhein](https:\/\/www.travelworldonline.de\/en\/Eat-like-the-pilgrims-of-yore-in-Stein-am-Rhein-in-the-restaurant-Rheingerbe\/)\n- [Compare motorhome prices here](https:\/\/www.travelworldonline.de\/en\/Book-a-holiday-mobile-home\/).\n- Or do you prefer to travel with him [Rooftent](https:\/\/www.travelworldonline.de\/en\/buy-roof-tent-car\/) or [Tent](https:\/\/www.travelworldonline.de\/en\/buy-tent-shop\/)?\n\nSource Rillettes de Canard: Research and Rillettes recipe from Azlin Bloor by LinsFood\n\nText: © Copyright Monika Fuchs, TravelWorldOnline  \n Photos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor\n\nRillettes Recipe and Memories of Canada\n\n## Post navigation\n[Travel by car through Austria during Corona](https:\/\/www.travelworldonline.de\/en\/auto-austria-corona\/)\n\n[Experience mindfulness in the Spirit Park of the Krainerhütte near Baden](https:\/\/www.travelworldonline.de\/en\/on-the-way-in-the-spirit-park-of-the-event-and-seminar-hotel-krainerhuette\/)\n\n### Monika Fuchs\nMonika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog [TravelWorldOnline Traveller](https:\/\/www.travelworldonline.de\/en\/). You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are [Trips to Savor](https:\/\/www.travelworldonline.de\/en\/traveler\/culinary-enjoyment-blog\/) and [wine tourism](https:\/\/www.travelworldonline.de\/en\/travel\/wine\/wine-regions\/) worldwide and [Slow Travel](https:\/\/www.travelworldonline.de\/en\/traveler\/slow-travel-tips-traveler\/). During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years [Adventure Guide for Rotel Tours](https:\/\/www.rotel.de\/) and then for 11 years as [Study tour guide for Studiosus Reisen](https:\/\/www.studiosus.com\/) tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. [travel writer](https:\/\/www.amazon.de\/Monika-Fuchs\/e\/B0BT9ZJJPZ?ref=sr_ntt_srch_lnk_1&qid=1685274387&sr=8-1) and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on [YouTube](https:\/\/www.youtube.com\/user\/travelworldonline). Monika Fuchs from TravelWorldOnline is below [Germany's top 50 bloggers in 2021](https:\/\/blog.wiwo.de\/management\/2021\/06\/10\/in-eigener-sache-bloggerinnen-deutschlands-top-50-blogs-von-frauen-management-blog-auf-wiwo-de-auf-platz-eins\/) Further [Information about Monika and Petar Fuchs](https:\/\/www.travelworldonline.de\/en\/traveler\/ueber-uns\/). [Recommendations on LinkedIn from tourism experts](https:\/\/www.linkedin.com\/in\/monikafuchs\/details\/recommendations\/) [Further recommendations from cooperation partners and tourism experts](https:\/\/www.google.com\/search?sca_esv=391f93f6c7aeb7e3&tbm=lcl&sxsrf=ACQVn0-wxS9A67ZA8HYzpEnZOCr0KAL-Uw:1711652333614&q=TravelWorldOnline%20e.K.%20Rezensionen&rflfq=1&num=20&stick=H4sIAAAAAAAAAONgkxI2MzAyMbE0NzQwNrM0sjA0MjQ128DI-IpRKaQosSw1Jzy_KCfFPy8nMy9VIVXPW08hKLUqNa84Mz8vNW8RKxGKABLW-XBkAAAA&rldimm=6024497103692812156&hl=de-DE&sa=X&ved=0CAYQ5foLahcKEwiou-LS0peFAxUAAAAAHQAAAAAQBw&biw=1382&bih=622&dpr=1.39#lkt=LocalPoiReviews&arid=ChdDSUhNMG9nS0VJQ0FnSUNVaC11Yl9BRRAB) [Professional experience Monika on LinkedIn](https:\/\/www.linkedin.com\/in\/monikafuchs\/details\/experience\/)\n\n## 4 thoughts on “Rillettes Recipe and Memories of Canada\"\n1. **Bjorn Scheffler** says:\n   \n   [March 31, 2021 at 14:53 pm](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#comment-33256)\n   \n   Hello you two,  \n    I was just looking for a Rillettes recipe and came across your blog.  \n    The first time I ate Rillette de Canard, I ate it on the beach in Arcachon, right on the Dune de Pilat.  \n    A friend of ours brought it with her, spread it on a slice of white bread and placed salty potato chips on top. Covered with a second slice of white bread, she pressed it into my hand and said: Here, try this\\!  \n    Now I had to think about it all day and try the recipe out\\!  \n    Thank you\\!\n   1. **Monika & Petar Fuchs** says:\n      \n      [March 31, 2021 at 15:32 pm](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#comment-33257)\n      \n      Hi Bjorn,\n      \n      I am happy if you like our recipe for Rillette de Canard. For us, this is now part of special holidays. We'd like to try the tip with the potato chips. That goes well with it.\n      \n      Thank you for your comment.\n      \n      Best regards,  \n       Monika\n2. **[Azlin Bloor](https:\/\/www.linsfood.com\/)** says:\n   \n   [December 19, 2019 at 11:06 am](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#comment-11182)\n   \n   I really enjoyed this article, Monika, and learned a few things while reading it. I'm really looking forward to this collaboration, and all the exciting places and foods we will see\\!\n   1. **Monika & Petar Fuchs** says:\n      \n      [December 19, 2019 at 12:08 am](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/#comment-11183)\n      \n      Hi Azlin,\n      \n      thank you Azlin for your participation in this project. I have got lots of food specialties, I encountered on our trips through the world and many stories to tell. It will be interesting to see them come alive in your videos and recipes again - and hopefully in my own kitchen, too.\n      \n      I am looking forward to this series.\n      \n      Cheers,  \n       Monika\n\nComments are closed.\n\n[![Monika and Petar Fox](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2025\/10\/048708e5-5538-46d1-8b6c-87b6604a0f7d.jpg)](https:\/\/www.travelworldonline.de\/en\/about-us-travelworldonline\/)\n\n*Important notes*This blog contains paid articles marked as \"advertisements.\" You'll also find affiliate links here: If you book or purchase through them, we receive a commission—the price doesn't change for you. 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Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or one of its affiliates\n\n![Germany's top 50 bloggers in 2021](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2021\/10\/FAK_21-01_Siegel_Blogger-Relevanzindex_Top-50-Bloggerinnen.png)\n\n[![Home security](https:\/\/shield.sitelock.com\/shield\/travelworldonline.de)](https:\/\/www.travelworldonline.de\/en\/duck-dill-recipe-and-memories-of-canada\/)\n\n- [TravelWorldOnline – Gourmet Travel & Slow Travel Magazine](https:\/\/www.travelworldonline.de\/en\/)\n- [Editorial collaboration](https:\/\/www.travelworldonline.de\/en\/price-list-price-list\/)\n- [How we work](https:\/\/www.travelworldonline.de\/en\/how-we-work\/)\n- [Media Kit](https:\/\/www.travelworldonline.de\/en\/mediakit-travelworld-online-german\/)\n- [About us](https:\/\/www.travelworldonline.de\/en\/about-us-travelworldonline\/)\n- [Publishing Principles](https:\/\/www.travelworldonline.de\/en\/publishing-principles-publishing-guidelines\/)\n- [Cookie policy](https:\/\/www.travelworldonline.de\/en\/?ez_force_cookie_consent=1)\n- [Privacy Policy](https:\/\/www.travelworldonline.de\/en\/privacy\/)\n- [GENERAL TERMS AND CONDITIONS](https:\/\/www.travelworldonline.de\/en\/agb\/)\n- [Imprint](https:\/\/www.travelworldonline.de\/en\/imprint\/)\n\n[EN](https:\/\/www.travelworldonline.de\/en\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/ \"English\") [DE](https:\/\/www.travelworldonline.de\/rillettes-rezept-von-der-ente-und-erinnerungen-an-kanada\/ \"German\")\n\n![](https:\/\/vg02.met.vgwort.de\/na\/ea5b933c8050477e929de84ffa200c82)\n\nprevious\n\nnext\n\nslideshow","attrs_readable_markdown":"## Rillettes recipe from the duck\nThis is the first post of a new one [culinary series](https:\/\/www.travelworldonline.de\/en\/how-does-culinary-travel\/) about the [Regional cuisines in the world](https:\/\/www.travelworldonline.de\/en\/tag\/regional-cuisine-in-the-world\/)that we worked with Azlin Bloor from [LinsFood](https:\/\/www.linsfood.com\/) start. In it we will introduce you to regional recipes that we brought back from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or \"Potted Duck\" as it is called in English. I did this for the first time many years ago in a hotel in [Quebec City](https:\/\/www.travelworldonline.de\/en\/travel\/Canada-a\/Eastern-Canada\/quebec\/quebec-city\/) eaten. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning.\n\nRillettes is actually one [french](https:\/\/www.travelworldonline.de\/en\/france-travel-destinations\/) A specialty. However, it is readily served in the capital of the French-Canadian province, where traditional French recipes are often used. This dish was also easy for the French settlers to prepare. Poultry is plentiful around the province's lakes. Ducks and geese were already used by the French settlers as ingredients in their main meals. Even one of the earliest colonists, Samuel de Champlain, kept his companions in good spirits with good food. His Ordre du Bon Temps was a kind of culinary men's club in which each member had to cook a feast using the game they had killed. This is how Champlain ensured that his men survived their first winter in Canada. With good food and in good spirits. Rillettes de Duck certainly played a role in this.\n\n![Ingredients for a roast poultry](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2019\/12\/Zutaten-f%C3%BCr-einen-Gefl%C3%BCgelbraten.jpg)\n\nIngredients for a roast poultry for a feast at Ordre du Bon Temps in Canada\n## Where did the recipe come from?\nThis meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for it. The canned meat dish is now also known in England. In Germany there is a regional specialty that reminds us of this. In the Harz, however, lard is prepared with more herbs and spices than in France. There it is known under the name \"Pottsuse\".\n\nThe meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer.\n\nYou can also prepare the Rillettes recipe with fish. But I haven't tried it yet.\n\n## How do you eat rillettes?\nThe canned meat can be kept refrigerated for up to a week. But with us it rarely lasts that long. I like to do it for starters on special occasions. This year we're serving rillettes on Christmas Eve. With white bread they are also a good starter for the meal [Christmas dinner](https:\/\/www.travelworldonline.de\/en\/christmas-dinner-recipes-ideas\/). You can also take rillettes with you to a picnic. Add bread and the snack is ready. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own.\n\nHere I present you a recipe from Azlin Bloor from [LinsFood](https:\/\/www.linsfood.com\/potted-duck-rillettes-de-canard\/) before that is easy to boil. From [Lin's YouTube channel](https:\/\/www.youtube.com\/channel\/UCWuRfodSgr69wLJfH36A3DQ)I can highly recommend the video to anyone interested in the world's kitchens. This shows how to cook the dish.\n\n### Ingredients for one serving\nTwo duck legs  \n Two heaping tablespoons of duck fat  \n 250 ml dry white wine (optional)  \n Three cloves of garlic  \n Three sprigs of thyme  \n Two sprigs of rosemary  \n A teaspoon of black peppercorns  \n A teaspoon of salt\n\n#### For the marinade:\nTwo cloves of garlic  \n A sprig of rosemary  \n Two sprigs of fresh thyme  \n A heaping tablespoon of salt  \n A tablespoon of calvados\n\n#### For crushing and potting:\nTwo tablespoons of calvados or brandy (optional)  \n A teaspoon of salt  \n Freshly ground black pepper\n\n### Preparation of duck rillettes\n#### Marinate the duck legs overnight\nCrush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados.\n\nRub the paste over the duck legs and into all folds and under the skin where possible.\n\nPut them in a container, cover with cling film and put in the fridge overnight.\n\n#### Cooking the duck legs\nWash the duck legs well and dry them.\n\nHeat the duck fat in a flat pan over medium heat.\n\nFry the duck legs on both sides, about two minutes each.\n\nAdd the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards.\n\nAdd garlic, thyme, rosemary, peppercorns and salt and bring to a boil.\n\nThen turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone.\n\nWhen it's done, take the meat off the heat and let it cool covered.\n\n#### Chopping and potting\nWhen the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments.\n\nPut the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper.\n\nThen you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered.\n\nSeal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes.\n\nIn Lin's video you can see how easy it is to prepare.\n\nWe wish you good appetite.\n\n[![Rillettes of Duck](https:\/\/www.travelworldonline.de\/wp-content\/uploads\/2019\/12\/Rillettes-von-der-Entde.jpg)](https:\/\/www.pinterest.de\/pin\/275564070939636339)\n\nClick on the photo and make a note of the “Rillettes recipe from the duck” on Pinterest\n\nDo you already know:\n\n- [Recipes from all over the world](https:\/\/www.travelworldonline.de\/en\/recipes-all-over-the-world\/)\n- [The best gas grill recipes for beginners](https:\/\/www.travelworldonline.de\/en\/gas-grill-recipes\/)\n- [Buy gas grill online](https:\/\/www.travelworldonline.de\/en\/Buy-gas-grill-online\/)\n- [Gas grill accessories - why is it worth it?](https:\/\/www.travelworldonline.de\/en\/gas-grill-accessories\/)\n- [Grill Spare Ribs with a Rib Marinade](https:\/\/www.travelworldonline.de\/en\/Grill-spare-ribs\/)\n- [How do you eat a lobster?](https:\/\/www.travelworldonline.de\/en\/How-do-you-eat-a-lobster-in-a-bowl%3F\/)\n- [Donuts, Ausgezogene, Küchle or Bauernkrapfen](https:\/\/www.travelworldonline.de\/en\/pulled-out-kuechle-or-farmer%27s-donuts\/)\n- [Plum Pudding Recipe - How to prepare Christmas Pudding](https:\/\/www.travelworldonline.de\/en\/plum-pudding-recipe\/)\n- [Eat like the pilgrims of yore in Stein am Rhein](https:\/\/www.travelworldonline.de\/en\/Eat-like-the-pilgrims-of-yore-in-Stein-am-Rhein-in-the-restaurant-Rheingerbe\/)\n- [Compare motorhome prices here](https:\/\/www.travelworldonline.de\/en\/Book-a-holiday-mobile-home\/).\n- Or do you prefer to travel with him [Rooftent](https:\/\/www.travelworldonline.de\/en\/buy-roof-tent-car\/) or [Tent](https:\/\/www.travelworldonline.de\/en\/buy-tent-shop\/)?\n\nSource Rillettes de Canard: Research and Rillettes recipe from Azlin Bloor by LinsFood\n\nText: © Copyright Monika Fuchs, TravelWorldOnline  \n Photos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor","meta_canonical":null}

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Boilerpipe Text	Rillettes recipe from the duck This is the first post of a new one culinary series about the Regional cuisines in the world that we worked with Azlin Bloor from LinsFood start. In it we will introduce you to regional recipes that we brought back from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or "Potted Duck" as it is called in English. I did this for the first time many years ago in a hotel in Quebec City eaten. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning. Rillettes is actually one french A specialty. However, it is readily served in the capital of the French-Canadian province, where traditional French recipes are often used. This dish was also easy for the French settlers to prepare. Poultry is plentiful around the province's lakes. Ducks and geese were already used by the French settlers as ingredients in their main meals. Even one of the earliest colonists, Samuel de Champlain, kept his companions in good spirits with good food. His Ordre du Bon Temps was a kind of culinary men's club in which each member had to cook a feast using the game they had killed. This is how Champlain ensured that his men survived their first winter in Canada. With good food and in good spirits. Rillettes de Duck certainly played a role in this. Ingredients for a roast poultry for a feast at Ordre du Bon Temps in Canada Where did the recipe come from? This meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for it. The canned meat dish is now also known in England. In Germany there is a regional specialty that reminds us of this. In the Harz, however, lard is prepared with more herbs and spices than in France. There it is known under the name "Pottsuse". The meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer. You can also prepare the Rillettes recipe with fish. But I haven't tried it yet. How do you eat rillettes? The canned meat can be kept refrigerated for up to a week. But with us it rarely lasts that long. I like to do it for starters on special occasions. This year we're serving rillettes on Christmas Eve. With white bread they are also a good starter for the meal Christmas dinner . You can also take rillettes with you to a picnic. Add bread and the snack is ready. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own. Here I present you a recipe from Azlin Bloor from LinsFood before that is easy to boil. From Lin's YouTube channel I can highly recommend the video to anyone interested in the world's kitchens. This shows how to cook the dish. Ingredients for one serving Two duck legs Two heaping tablespoons of duck fat 250 ml dry white wine (optional) Three cloves of garlic Three sprigs of thyme Two sprigs of rosemary A teaspoon of black peppercorns A teaspoon of salt For the marinade: Two cloves of garlic A sprig of rosemary Two sprigs of fresh thyme A heaping tablespoon of salt A tablespoon of calvados For crushing and potting: Two tablespoons of calvados or brandy (optional) A teaspoon of salt Freshly ground black pepper Preparation of duck rillettes Marinate the duck legs overnight Crush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados. Rub the paste over the duck legs and into all folds and under the skin where possible. Put them in a container, cover with cling film and put in the fridge overnight. Cooking the duck legs Wash the duck legs well and dry them. Heat the duck fat in a flat pan over medium heat. Fry the duck legs on both sides, about two minutes each. Add the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards. Add garlic, thyme, rosemary, peppercorns and salt and bring to a boil. Then turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone. When it's done, take the meat off the heat and let it cool covered. Chopping and potting When the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments. Put the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper. Then you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered. Seal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes. In Lin's video you can see how easy it is to prepare. We wish you good appetite. Click on the photo and make a note of the “Rillettes recipe from the duck” on Pinterest Do you already know: Recipes from all over the world The best gas grill recipes for beginners Buy gas grill online Gas grill accessories - why is it worth it? Grill Spare Ribs with a Rib Marinade How do you eat a lobster? Donuts, Ausgezogene, Küchle or Bauernkrapfen Plum Pudding Recipe - How to prepare Christmas Pudding Eat like the pilgrims of yore in Stein am Rhein Compare motorhome prices here . Or do you prefer to travel with him Rooftent or Tent ? Source Rillettes de Canard: Research and Rillettes recipe from Azlin Bloor by LinsFood Text: © Copyright Monika Fuchs, TravelWorldOnline Photos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor
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[Tips for connoisseurs](https://www.travelworldonline.de/en/culinary-enjoyment-blog/) - [Recipes of the world](https://www.travelworldonline.de/en/travel/regional-recipes/) - [Wines & Drinks](https://www.travelworldonline.de/en/what-do-you-drink-in/) - [Videos](https://open.video/@travelworldonline/) - [About us](https://www.travelworldonline.de/en/about-us-travelworldonline/) - [Editorial collaboration](https://www.travelworldonline.de/en/price-list-price-list/) - [How we work](https://www.travelworldonline.de/en/how-we-work/) - [Imprint](https://www.travelworldonline.de/en/imprint/) - [Shop](https://www.travelworldonline.de/en/shop/) # Rillettes Recipe and Memories of Canada [Gourmet Travel Magazine](https://www.travelworldonline.de/en/) » [Canada](https://www.travelworldonline.de/en/travel/Canada-a/) » Rillettes Recipe and Memories of Canada If you purchase through a link marked \, we will receive a commission.* ![Rillettes de Canard](https://www.travelworldonline.de/wp-content/uploads/2020/12/Rillettes-de-Canard-Thumbnail-2.jpg) From [Monika Fuchs](https://www.travelworldonline.de/en/author/monika-fox/) Article published on [August 21, 2025](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/) ## Rillettes recipe from the duck This is the first post of a new one [culinary series](https://www.travelworldonline.de/en/how-does-culinary-travel/) about the [Regional cuisines in the world](https://www.travelworldonline.de/en/tag/regional-cuisine-in-the-world/)that we worked with Azlin Bloor from [LinsFood](https://www.linsfood.com/) start. In it we will introduce you to regional recipes that we brought back from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or "Potted Duck" as it is called in English. I did this for the first time many years ago in a hotel in [Quebec City](https://www.travelworldonline.de/en/travel/Canada-a/Eastern-Canada/quebec/quebec-city/) eaten. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning. Werbung ## Content - [Rillettes recipe from the duck](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#rillettes-rezept-von-der-ente) - [Where did the recipe come from?](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#woher-stammt-das-rezept) - [How do you eat rillettes?](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#wie-isst-man-rillettes) Rillettes is actually one [french](https://www.travelworldonline.de/en/france-travel-destinations/) A specialty. However, it is readily served in the capital of the French-Canadian province, where traditional French recipes are often used. This dish was also easy for the French settlers to prepare. Poultry is plentiful around the province's lakes. Ducks and geese were already used by the French settlers as ingredients in their main meals. Even one of the earliest colonists, Samuel de Champlain, kept his companions in good spirits with good food. His Ordre du Bon Temps was a kind of culinary men's club in which each member had to cook a feast using the game they had killed. This is how Champlain ensured that his men survived their first winter in Canada. With good food and in good spirits. Rillettes de Duck certainly played a role in this. ![Ingredients for a roast poultry](https://www.travelworldonline.de/wp-content/uploads/2019/12/Zutaten-f%C3%BCr-einen-Gefl%C3%BCgelbraten.jpg) Ingredients for a roast poultry for a feast at Ordre du Bon Temps in Canada ## Where did the recipe come from? This meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for it. The canned meat dish is now also known in England. In Germany there is a regional specialty that reminds us of this. In the Harz, however, lard is prepared with more herbs and spices than in France. There it is known under the name "Pottsuse". The meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer. You can also prepare the Rillettes recipe with fish. But I haven't tried it yet. ## How do you eat rillettes? The canned meat can be kept refrigerated for up to a week. But with us it rarely lasts that long. I like to do it for starters on special occasions. This year we're serving rillettes on Christmas Eve. With white bread they are also a good starter for the meal [Christmas dinner](https://www.travelworldonline.de/en/christmas-dinner-recipes-ideas/). You can also take rillettes with you to a picnic. Add bread and the snack is ready. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own. Here I present you a recipe from Azlin Bloor from [LinsFood](https://www.linsfood.com/potted-duck-rillettes-de-canard/) before that is easy to boil. From [Lin's YouTube channel](https://www.youtube.com/channel/UCWuRfodSgr69wLJfH36A3DQ)I can highly recommend the video to anyone interested in the world's kitchens. This shows how to cook the dish. ### Ingredients for one serving Two duck legs Two heaping tablespoons of duck fat 250 ml dry white wine (optional) Three cloves of garlic Three sprigs of thyme Two sprigs of rosemary A teaspoon of black peppercorns A teaspoon of salt #### For the marinade: Two cloves of garlic A sprig of rosemary Two sprigs of fresh thyme A heaping tablespoon of salt A tablespoon of calvados #### For crushing and potting: Two tablespoons of calvados or brandy (optional) A teaspoon of salt Freshly ground black pepper ### Preparation of duck rillettes #### Marinate the duck legs overnight Crush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados. Rub the paste over the duck legs and into all folds and under the skin where possible. Put them in a container, cover with cling film and put in the fridge overnight. #### Cooking the duck legs Wash the duck legs well and dry them. Heat the duck fat in a flat pan over medium heat. Fry the duck legs on both sides, about two minutes each. Add the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards. Add garlic, thyme, rosemary, peppercorns and salt and bring to a boil. Then turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone. When it's done, take the meat off the heat and let it cool covered. #### Chopping and potting When the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments. Put the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper. Then you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered. Seal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes. In Lin's video you can see how easy it is to prepare. We wish you good appetite. [![Rillettes of Duck](https://www.travelworldonline.de/wp-content/uploads/2019/12/Rillettes-von-der-Entde.jpg)](https://www.pinterest.de/pin/275564070939636339) Click on the photo and make a note of the “Rillettes recipe from the duck” on Pinterest Do you already know: - [Recipes from all over the world](https://www.travelworldonline.de/en/recipes-all-over-the-world/) - [The best gas grill recipes for beginners](https://www.travelworldonline.de/en/gas-grill-recipes/) - [Buy gas grill online](https://www.travelworldonline.de/en/Buy-gas-grill-online/) - [Gas grill accessories - why is it worth it?](https://www.travelworldonline.de/en/gas-grill-accessories/) - [Grill Spare Ribs with a Rib Marinade](https://www.travelworldonline.de/en/Grill-spare-ribs/) - [How do you eat a lobster?](https://www.travelworldonline.de/en/How-do-you-eat-a-lobster-in-a-bowl%3F/) - [Donuts, Ausgezogene, Küchle or Bauernkrapfen](https://www.travelworldonline.de/en/pulled-out-kuechle-or-farmer%27s-donuts/) - [Plum Pudding Recipe - How to prepare Christmas Pudding](https://www.travelworldonline.de/en/plum-pudding-recipe/) - [Eat like the pilgrims of yore in Stein am Rhein](https://www.travelworldonline.de/en/Eat-like-the-pilgrims-of-yore-in-Stein-am-Rhein-in-the-restaurant-Rheingerbe/) - [Compare motorhome prices here](https://www.travelworldonline.de/en/Book-a-holiday-mobile-home/). - Or do you prefer to travel with him [Rooftent](https://www.travelworldonline.de/en/buy-roof-tent-car/) or [Tent](https://www.travelworldonline.de/en/buy-tent-shop/)? Source Rillettes de Canard: Research and Rillettes recipe from Azlin Bloor by LinsFood Text: © Copyright Monika Fuchs, TravelWorldOnline Photos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor Rillettes Recipe and Memories of Canada ## Post navigation [Travel by car through Austria during Corona](https://www.travelworldonline.de/en/auto-austria-corona/) [Experience mindfulness in the Spirit Park of the Krainerhütte near Baden](https://www.travelworldonline.de/en/on-the-way-in-the-spirit-park-of-the-event-and-seminar-hotel-krainerhuette/) ### Monika Fuchs Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog [TravelWorldOnline Traveller](https://www.travelworldonline.de/en/). You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are [Trips to Savor](https://www.travelworldonline.de/en/traveler/culinary-enjoyment-blog/) and [wine tourism](https://www.travelworldonline.de/en/travel/wine/wine-regions/) worldwide and [Slow Travel](https://www.travelworldonline.de/en/traveler/slow-travel-tips-traveler/). During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years [Adventure Guide for Rotel Tours](https://www.rotel.de/) and then for 11 years as [Study tour guide for Studiosus Reisen](https://www.studiosus.com/) tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. [travel writer](https://www.amazon.de/Monika-Fuchs/e/B0BT9ZJJPZ?ref=sr_ntt_srch_lnk_1&qid=1685274387&sr=8-1) and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on [YouTube](https://www.youtube.com/user/travelworldonline). Monika Fuchs from TravelWorldOnline is below [Germany's top 50 bloggers in 2021](https://blog.wiwo.de/management/2021/06/10/in-eigener-sache-bloggerinnen-deutschlands-top-50-blogs-von-frauen-management-blog-auf-wiwo-de-auf-platz-eins/) Further [Information about Monika and Petar Fuchs](https://www.travelworldonline.de/en/traveler/ueber-uns/). 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Bjorn Scheffler says: [March 31, 2021 at 14:53 pm](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#comment-33256) Hello you two, I was just looking for a Rillettes recipe and came across your blog. The first time I ate Rillette de Canard, I ate it on the beach in Arcachon, right on the Dune de Pilat. A friend of ours brought it with her, spread it on a slice of white bread and placed salty potato chips on top. Covered with a second slice of white bread, she pressed it into my hand and said: Here, try this\! Now I had to think about it all day and try the recipe out\! Thank you\! 1. Monika & Petar Fuchs says: [March 31, 2021 at 15:32 pm](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#comment-33257) Hi Bjorn, I am happy if you like our recipe for Rillette de Canard. For us, this is now part of special holidays. We'd like to try the tip with the potato chips. That goes well with it. Thank you for your comment. Best regards, Monika 2. [Azlin Bloor](https://www.linsfood.com/) says: [December 19, 2019 at 11:06 am](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#comment-11182) I really enjoyed this article, Monika, and learned a few things while reading it. I'm really looking forward to this collaboration, and all the exciting places and foods we will see\! 1. Monika & Petar Fuchs says: [December 19, 2019 at 12:08 am](https://www.travelworldonline.de/en/duck-dill-recipe-and-memories-of-canada/#comment-11183) Hi Azlin, thank you Azlin for your participation in this project. I have got lots of food specialties, I encountered on our trips through the world and many stories to tell. It will be interesting to see them come alive in your videos and recipes again - and hopefully in my own kitchen, too. I am looking forward to this series. Cheers, Monika Comments are closed. 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Readable Markdown	## Rillettes recipe from the duck This is the first post of a new one [culinary series](https://www.travelworldonline.de/en/how-does-culinary-travel/) about the [Regional cuisines in the world](https://www.travelworldonline.de/en/tag/regional-cuisine-in-the-world/)that we worked with Azlin Bloor from [LinsFood](https://www.linsfood.com/) start. In it we will introduce you to regional recipes that we brought back from our travels. Azlin is a cook and will show you in her videos how to cook these dishes. We start with a recipe for a dish I've been dreaming of for years: Rillettes de Canard or "Potted Duck" as it is called in English. I did this for the first time many years ago in a hotel in [Quebec City](https://www.travelworldonline.de/en/travel/Canada-a/Eastern-Canada/quebec/quebec-city/) eaten. It was served there every morning for breakfast. This delicious duck dish sweetened my Québec stays every morning. Rillettes is actually one [french](https://www.travelworldonline.de/en/france-travel-destinations/) A specialty. However, it is readily served in the capital of the French-Canadian province, where traditional French recipes are often used. This dish was also easy for the French settlers to prepare. Poultry is plentiful around the province's lakes. Ducks and geese were already used by the French settlers as ingredients in their main meals. Even one of the earliest colonists, Samuel de Champlain, kept his companions in good spirits with good food. His Ordre du Bon Temps was a kind of culinary men's club in which each member had to cook a feast using the game they had killed. This is how Champlain ensured that his men survived their first winter in Canada. With good food and in good spirits. Rillettes de Duck certainly played a role in this. ![Ingredients for a roast poultry](https://www.travelworldonline.de/wp-content/uploads/2019/12/Zutaten-f%C3%BCr-einen-Gefl%C3%BCgelbraten.jpg) Ingredients for a roast poultry for a feast at Ordre du Bon Temps in Canada ## Where did the recipe come from? This meat paste was originally made in France. The type of meat can vary. They come with pork, goose or duck. Even rabbit meat is used for it. The canned meat dish is now also known in England. In Germany there is a regional specialty that reminds us of this. In the Harz, however, lard is prepared with more herbs and spices than in France. There it is known under the name "Pottsuse". The meat is cooked in its own fat at a low level until it breaks down easily. This can take three to four hours. Then the meat is chopped up. It gets its flavor from herbs, alcohol as desired and the meat's own fat, which ensures the durability of the dish. Place the meat paste in a glass or container and cover it generously with the boiled fat. This will make it last longer. You can also prepare the Rillettes recipe with fish. But I haven't tried it yet. ## How do you eat rillettes? The canned meat can be kept refrigerated for up to a week. But with us it rarely lasts that long. I like to do it for starters on special occasions. This year we're serving rillettes on Christmas Eve. With white bread they are also a good starter for the meal [Christmas dinner](https://www.travelworldonline.de/en/christmas-dinner-recipes-ideas/). You can also take rillettes with you to a picnic. Add bread and the snack is ready. It tastes best on a simple baguette. The taste of the meat should play the main role. Then its taste comes into its own. Here I present you a recipe from Azlin Bloor from [LinsFood](https://www.linsfood.com/potted-duck-rillettes-de-canard/) before that is easy to boil. From [Lin's YouTube channel](https://www.youtube.com/channel/UCWuRfodSgr69wLJfH36A3DQ)I can highly recommend the video to anyone interested in the world's kitchens. This shows how to cook the dish. ### Ingredients for one serving Two duck legs Two heaping tablespoons of duck fat 250 ml dry white wine (optional) Three cloves of garlic Three sprigs of thyme Two sprigs of rosemary A teaspoon of black peppercorns A teaspoon of salt #### For the marinade: Two cloves of garlic A sprig of rosemary Two sprigs of fresh thyme A heaping tablespoon of salt A tablespoon of calvados #### For crushing and potting: Two tablespoons of calvados or brandy (optional) A teaspoon of salt Freshly ground black pepper ### Preparation of duck rillettes #### Marinate the duck legs overnight Crush garlic, thyme, rosemary and salt in a mortar until a coarse paste forms. Stir in the calvados. Rub the paste over the duck legs and into all folds and under the skin where possible. Put them in a container, cover with cling film and put in the fridge overnight. #### Cooking the duck legs Wash the duck legs well and dry them. Heat the duck fat in a flat pan over medium heat. Fry the duck legs on both sides, about two minutes each. Add the white wine. The duck fat will splash, so be careful! Then add enough water, until the duck legs are completely covered with liquid. The skin side must face upwards. Add garlic, thyme, rosemary, peppercorns and salt and bring to a boil. Then turn the heat back on and let the meat simmer for three to four hours. In the end, the meat must be very fine and easily detached from the bone. When it's done, take the meat off the heat and let it cool covered. #### Chopping and potting When the meat is cool enough, separate it from the bones. Remove the skin, tendons and ligaments. Put the meat in a bowl and chop it with two forks. Add cooking liquid and fat, that provide the taste. Add the calvados and plenty of salt and pepper. Then you fill the meat in glasses. Skim the fat off the cooking liquid and spread it over the meat, so that it is completely covered. Seal the jars with aluminum foil or a screw cap and refrigerate them for at least 24 hours to a week before you eat the duck rillettes. In Lin's video you can see how easy it is to prepare. We wish you good appetite. [![Rillettes of Duck](https://www.travelworldonline.de/wp-content/uploads/2019/12/Rillettes-von-der-Entde.jpg)](https://www.pinterest.de/pin/275564070939636339) Click on the photo and make a note of the “Rillettes recipe from the duck” on Pinterest Do you already know: - [Recipes from all over the world](https://www.travelworldonline.de/en/recipes-all-over-the-world/) - [The best gas grill recipes for beginners](https://www.travelworldonline.de/en/gas-grill-recipes/) - [Buy gas grill online](https://www.travelworldonline.de/en/Buy-gas-grill-online/) - [Gas grill accessories - why is it worth it?](https://www.travelworldonline.de/en/gas-grill-accessories/) - [Grill Spare Ribs with a Rib Marinade](https://www.travelworldonline.de/en/Grill-spare-ribs/) - [How do you eat a lobster?](https://www.travelworldonline.de/en/How-do-you-eat-a-lobster-in-a-bowl%3F/) - [Donuts, Ausgezogene, Küchle or Bauernkrapfen](https://www.travelworldonline.de/en/pulled-out-kuechle-or-farmer%27s-donuts/) - [Plum Pudding Recipe - How to prepare Christmas Pudding](https://www.travelworldonline.de/en/plum-pudding-recipe/) - [Eat like the pilgrims of yore in Stein am Rhein](https://www.travelworldonline.de/en/Eat-like-the-pilgrims-of-yore-in-Stein-am-Rhein-in-the-restaurant-Rheingerbe/) - [Compare motorhome prices here](https://www.travelworldonline.de/en/Book-a-holiday-mobile-home/). - Or do you prefer to travel with him [Rooftent](https://www.travelworldonline.de/en/buy-roof-tent-car/) or [Tent](https://www.travelworldonline.de/en/buy-tent-shop/)? Source Rillettes de Canard: Research and Rillettes recipe from Azlin Bloor by LinsFood Text: © Copyright Monika Fuchs, TravelWorldOnline Photos © Copyright Monika Fuchs, TravelWorldOnline and Azlin Bloor
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