1 rabbit, confit and picked (very careful- NO BONES)
Salt mix:
80gm Pink Lake salt 5 cloves 1 garlic clove 1/6 bunch thyme 5 black peppercorns 1 bay leaf
Ingredients to confit:
500-600ml duck fat (to confit in)
1 bay leaf
2 cloves garlic
1/6 bunch thyme
To assemble :
250gm mushrooms, cooked and sliced
400gms cooked baby green lentils, cooked the same way as for the twice cooked duck dish
20gm chopped parsley
12 shallots, sow roasted till tender at 140°C and blackened and tender, remove outer layer and leave whole
150ml warm duck fat (from confit)
Salt and pepper to taste
White wine vinegar to taste
Kidneys, pan fried to pink
Livers, pan fried to pink
To wrap :
100gm San Danielle prosciutto, slice thin (to wrap after pressed)