- 5 1/2 pounds whole rabbit (2.5 kg)
- 1 strip barding fat, the same length as the rabbit
- 1 pound caul (500 g)
- 3 1/3 fluid ounces rabbit aspic (10 cl)
- extra-virgin olive oil
- 7 ounces mixed lettuce varieties (200 g)
- Barolo vinegar
- fleur de sel
Stuffing
- 2 bunches Swiss chard leaves
- 2 1/2 pounds spinach (1 kg)
- 1/2 white onion
- 2 Piena di Napoli zucchini
- 3 1/2 ounces cured pork belly (100 g)
- 5 zucchini blossoms
- 3 1/2 ounces baby broad beans (100 g)
- 3 1/2 ounces garden peas (100 g)
- 2 1/2 ounces egg (70 g)
- 2 1/2 ounces grated parmesan cheese (80 g)
- 18 quail eggs (for the porchetta pasqualine)
- fleur de sel
Instructions
Step 1: Rabbit
Cut open the rabbit starting at the fourth rib after the saddle. Set aside the heart, the liver, and the sweetbreads.
Separate the shoulders of the rabbit and bone the forequarters. Completely bone the saddle and the legs from the inside without damaging the meat. Chop the liver, the sweetbreads, the kidneys, and the meat from the forequarters together.
Step 2: Stuffing
Wash all the vegetables once the stalks have been removed. Chop the onion.
Pour 1 1/4 inches (3 cm) of salted water into a saucepan, and bring to a boil. Add the spinach and the chard leaves, boil for 2 minutes, then remove and place in ice water. Once they are cold, drain, and press out as much water as possible.
Cut the piena di Napoli zucchini into a fine julienne, and sweat in salt.
Shell the peas and the baby broad beans.
Cut the cured pork belly into 1/2 inch (1 cm) sided matchsticks.
Cut the zucchini blossoms lengthwise into strips.
Combine the chopped meat and giblets, the salt, and the pork belly in a large dish. Roughly crush the spinach and the chard leaves with a knife. Press out the water from the zucchini, and add to the meat along with the zucchini blossoms, the parmesan, salt, pepper, and the beaten egg. Season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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