Gastronomy

Chef(s) Alain PÉNOT (Auberge du Lac Saint-Pierre) offer(s) you the following appetizer:

Rabbit Rillettes with Dried Blueberries & Roasted Sesame Seed Bread

Ingredients:

Blueberry Dressing

Method:

Melt 150 g of duck fat in a casserole pot (cast iron if possible).
Add rabbit along with thyme twigs and bay leaves.
Bring to a boil, then reduce heat and let rabbit cook 3 to 3.5 hours.
Once cooked, separate rabbit meat from bones, mince with knife, mix in a salad bowl together with cooking fat without over-drowning the meat, add a small handful of dried blueberries. Salt and pepper, check seasoning.
Transfer rillettes to a terrine bowl.
Bang the terrine bowl on the countertop to release any air bubbles.
Melt remaining fat and pour into the terrine bowl. Refrigerate 24 h.

Dressing:

Prepare dressing, mix thoroughly in salad bowl, check seasoning.
Slice bread, top with a pinch of sesame seeds, oven roast slices at 400F for 7 minutes, remove from oven.
Present the dish to taste.

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