PREPARATION Arrange the rabbit legs in a single layer in a baking tray, co- ver with salt and leave to stand for two hours, then rin- se. Preheat an oven to 135 degrees and melt the duck fat on a hob while the oven heats. Arrange the legs on a baking tray again, add thyme and pour over the fat so that it covers everything. Cover the baking tray with foil and bake for two and a half hours. Chill the mass (meat and fat) at room tem- perature and then remove the meat from the bones by hand. Make sure the pieces are as large as possible. The goose liver should now be marinated. When the liver softens, remove the main veins at room temperature, then press through a strainer, season with salt, pink salt, sugar, pepper, “Madera” wine and cognac. Place all of this in a va- cuum vessel and store in a fridge for 24 hours. Remove and INGREDIENTS 1.3kg of rabbit legs 3.5L of duck fat 2 tablespoons of finely chopped fresh thyme 1kg of salt 70g of butter 50ml of single cream 1 tablespoon of Dijon mustard 1.5 tablespoons of salt ¼ tbsp of white pepper FOR MARINATED GOOSE LIVER 100g of goose liver 1 teaspoon of salt teaspoon head of pink sodium salt half a teaspoon of sugar tablespoon of
allow to stand at room temperature again. Then mix the shredded rabbit meat, marinated goose liver, butter melted at room temperature, single cream, Dijon mu- stard, salt and white pepper. Arrange the mass between two baking papers at a thickness of 2cm. Leave in the fridge to harden, then carefully pour over the jelly. The first step in preparing the jelly is to prepare the cherry consommé. Cook the cherries, sugar and water over a low heat for three hours. Strain through a gauze cloth and co- ol over ice. For the jelly, dissolve the gelatine for 10 minu- tes in cold water. Warm the consommé over a low heat, add the gelatine and mustard, mix well and strain through a small sieve. Carefully pour the jelly over the terrine, leave to stand in the fridge for a few hours and then cut. “Madera” dessert wine half a tablespoon of cognac FOR CHERRY VINEGAR 240g of pitted cherries 20cl of white wine vinegar FOR CHERRY CONSOMMÉ 2.2kg of pitted cherries 80g of sugar 320ml of water FOR PURPLE MUSTARD AND CHERRY JELLY 4 sheets of gelatine 220g of cherry consommé 90g of purple (or ordinary) mustard
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