Rabbit Forequarter Rillettes with Red-Clawed Crayfish
- 3 rabbit forequarters
- 3 1/2 ounces carrots (100 g)
- 2 1/2 ounces yellow onions (70 g)
- 1 1/2 ounces celery (40 g)
- 3 cloves garlic
- parsley stems
- 1 sprig thyme
- 1/2 bay leaf
- 3 ribbons dried orange rinds
- 1 cup dry white wine (20 cl)
- 1 cup chicken consommé (20 cl)
- 2 teaspoons black Sarawak pepper (2 g)
- 3 1/2 ounces arugula lettuce (100 g)
- 2 button porcini mushroom
- 2 1/2 ounces lard (75 g)
- 3 1/2 ounces duck foie gras fat (100 g)
- 1 sprig rosemary
- 2 cloves garlic, minced
- 2 1/2 teaspoons butter (10 g)
- 1 loaf country bread
- olive oil
- fleur de sel
Step 1: Rabbit
Remove the rabbit heads, lungs, hearts, and sweetbreads.
Detach the forequarters by cutting from each side of the spine with a pair of scissors. Remove the forequarters from the shoulders by cutting at the joints and eliminating the small piece of cartilage found on the outer part of the shoulders. Leave the shoulders attached to the rest of the rib cage.
Peel, wash, and drain all the vegetables. Dice the carrots, onions, and celery into an even salpicon.
Put together a bouquet garni made up of thyme, 1/2 bay leaf, the orange rinds, and parsley stems.
Crush the unpeeled garlic cloves and enclose the peppercorns in a muslin bag.
Heat some olive oil in a cast iron pot. Lightly season the forequarters with fleur de sel and sear until nicely browned. Remove and set aside.
In the same pot, sweat the vegetables, making sure to bring up all the fond, and cook until slightly browned.
Bring to a boil, skim, half cover the pot, and cook over a low heat on the edge of the range or in a 285°F (140°C) oven.
Step 2: Rabbit Rillettes
Once the meat begins to detach easily from the bone, remove the pot from the heat, and infuse for 10 minutes.
Remove the pieces of rabbit using a trussing needle to eliminate the aromatics.
Reduce the cooking juices by half, transfer to a stainless steel container, strain through a fine-meshed chinois, and cool immediately.
Shred the meat, going with the grain. Make sure to remove any small bone fragments. There should be 7 ounces (200 g) of meat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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