Crayfish with Rabbit Forequarters and Green Asparagus
- 28 large, red-clawed crayfish
- 3 cloves garlic
- parsley stems
- 1 3/4 ounces crayfish butter (50 g)
- 1 sprig fennel, dried
- black peppercorns
- 2 tablespoons light chicken stock (3 cl)
- 3/4 ounce rabbit jus (20 cl)
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
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