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| RABBIT AND FOIE GRAS PASTILLA |
| Yields: 2 servings |
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| Ingredients |
4 rabbit legs
1 C white wine
1 t chicken stock/broth
1 brown onion, peeled and chopped
1 celery stalk
1 carrot, peeled and chopped
1 bunch thyme bunch, picked and minced, reserve stems
1/2 T black peppercorns
4 dried bay
1/2 bunch parsley stems
1 russet potato, peeled, quartered and cut into 1/2” slices
8 oz foie gras, cut into 1” cubes
2 brick dough sheets
1 C peanut oil
1/2 T garlic, minced
1 T shallot, minces
fine sea salt and freshly ground black pepper
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| METHOD |
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Preheat oven to 280 degrees and preheat a medium oven proof saucepot.
Season the legs with salt and pepper on both sides.
In a hot saucepot, add enough peanut oil to cover the bottom of the pan and add the rabbit legs. Sauté over high heat until golden brown. Remove the legs and reserve.
In the same pot, add the onion, carrot and celery and sauté over moderate heat until the onion is translucent.
Remove any excessive oil and add the white wine, bay leaf, thyme stems, parsley stems and black peppercorn. Simmer until the wine is almost dry.
Add the legs back to the same pot and submerge with the chicken stock. Cover and bring to a simmer.
Place the pot in the oven and braise until the meat is able to come off of the bone with little resistance. Remove from oven and let cool.
Remove the legs and strain the jus, reserving the legs and the jus.
Pick the leg meat, keeping it still somewhat chunky and place in a mixing bowl.
Generously season the foie gras with salt and pepper. In a very hot sautée pan add the foie gras and over very high heat sautée until dark brown and the foie gras is soft. Reserve the rendered fat, there will be a good amount. Add the foie gras to the mixing bowl with the rabbit meat.
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