Spit-Cooked Rabbit Hindquarters with Baby Vegetables
- 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
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.
Step 3: Vegetables
Slice each of the vegetables according to its appropriate cooking time, as all will be cooked at once: julienne the carrots and scallions, thinly slice the onions, and cut the potatoes into 1/5 inch (5 mm) thick rounds.
Sprinkle with grated parmesan, and arrange the vegetables in a baking dish.
Step 4: Finishing and Plating
Reheat the rabbit in the oven. Serve on a platter, moisten with sauce, and add the preserved garlic and the scallions.
Brown the vegetables under the broiler until they are all evenly cooked.
Pour the rest of the sauce into a sauceboat, and serve everything immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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