Crayfish with Rabbit Forequarters and Green Asparagus

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Crayfish

Set aside 4 whole crayfish, and separate the heads from the bodies of the 24 others. Cook the pincers only for 2 minutes in a court-bouillon flavored with dried fennel and black pepper.

Roast the crayfish tails and the whole crayfish in a pot for 3 minutes, then add the crushed garlic cloves and the parsley stems. Infuse in the pot covered with a wet towel for 10 minutes.

Once cooled, shell the claws and the tails.

Step 2: Rabbit

Cut the legs from the rib cage, and save the rabbit bones to flavor a light jus.

Roast the rabbit legs in olive oil in a sauté pan. Put into a baking dish, add the thinly sliced onion, and bake for about 1 1/2 hours in a 285°F (140°C) oven, stirring often.

Remove from the oven, and set the legs aside.

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$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse