- 2 rabbit hindquarters, 2 1/4 pounds each (1 kg)
- 5 1/4 ounces grain mustard (150 g)
- 2 ounces crème fraîche (60 g)
- fleur de sel
Sauce
Vegetables
- 7 ounces carrots (200 g)
- 1 3/4 ounces pearl onions (50 g)
- 5 1/4 ounces scallions (150 g)
- 10 1/2 ounces firm potatoes (300 g)
- 2 cloves garlic
- 2 ounces parmesan (60 g)
- 2 ounces butter (60 g)
- fleur de sel
Instructions
Step 1: Sauce
Place the unpeeled garlic cloves in a pot, cover with olive oil, and stew slowly on the edge of the range.
Thinly slice the scallions, and brown in some butter. Moisten with rabbit jus, and cook by lightly simmering. When the cloves of garlic have softened, drain and add the scallions.
Step 2: Rabbit
Combine the mustard and the cream.
Season the rabbit hindquarters, and cook for 10 minutes on the spit, then dab evenly with the mustard-cream mixture. Finish cooking, making sure that the meat browns nicely and lightly.
Once the rabbit is cooked, set aside for 10 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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