- 2 rabbits, 3 1/2 pounds each (1.5 g)
- olive oil
- extra-virgin olive oil
- 1 sprig rosemary
- 1 sprig thyme
- 3 cloves garlic
- fleur de sel
- 1 white onion
- 4 slices country bread
- 7 ounces dried pork belly (200 g)
- 1/2 cup rabbit jus (10 cl)
- aged wine vinegar
- fresh thyme blossoms
- 1/2 ounce butter (15 g)
Salad
- 14 ounces baby broad beans (400 g)
- 1 3/4 ounces Niçois olives (50 g)
- 3 1/2 ounces dandelion sprouts (100 g)
- 2 stalks whole dandelions
- 10 wedges oven-dried tomatoes
- 3 1/2 tablespoons rabbit jus (5 cl)
- 2 teaspoons Barolo vinegar (1 cl)
- 3 1/2 tablespoons balsamic vinegar (5 cl)
- extra-virgin olive oil
- fleur de sel
- 1 pinch chopped rosemary
Instructions
Step 1: Rabbit
Remove the rabbits’ heads and giblets.
Remove the rabbit legs by cutting just after the saddle. Separate them by removing the end of the backbone that holds them in place. Cut off the first part by cutting at the joint, and remove all of the bones.
Put the parts back together again by wrapping them in thinly sliced dried pork belly. Truss twice so that they keep their shape while cooking: they are to be cooked whole and sliced into 1/2 inch (1 cm) thick tournedos when serving.
Place on a stainless steel tray, cover with plastic wrap and set aside in a cool place.
Cut the saddles just before the first ribs, and set aside for a different recipe.
Cut the rabbit racks after the fifth rib, and separate by cutting each side of the backbone with a pair of scissors. Remove the membrane, expose the bone, and cut away the nerves, paying careful attention not to remove any meat. Set the legs aside.
Separate the rest of the forequarters by cutting each side of the backbone with a pair of scissors. Remove the first part of the shoulders by cutting at the joint, and cut away the small cartilage at each shoulder end. Leave the shoulders attached to the rest of the forequarters.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
