Fried rabbit rillettes

Recipe by Michael Diacono

Serves 6 to 8

Ingredients

• 1 rabbit, jointed
• 600ml duck fat
• 4 fresh bay leaves
• 1 carrot, peeled and chopped
• 1 stick celery
• 6 sprigs of thyme
• 1 tsp peppercorns
• 1 tbsp sea salt

To finish

• 40g wholegrain mustard
• 6ml white wine vinegar
• ½ tsp sugar
• Salt and pepper

To coat

• Flour
• 2 eggs
• Breadcrumbs

Method

1. Preheat oven to 100°C.
2. Place the jointed rabbit into an oven dish and surround with the chopped carrot, bay leaves, celery and thyme. Season.
3. Place the duck fat into a pot and heat till just melted and pour over the rabbit, making sure that all the rabbit pieces are covered.
4. Seal the dish with 2 sheets of foil.
5. Place the dish in the oven and leave to cook for 4.5 hours.
6. Remove from the oven and leave to cool before gently removing the rabbit from the fat. The meat will just slip off the bones. 
7. Place into a large bowl and tear into small strips using 2 forks.
8. Strain the fat and discard the vegetables (keep the fat for future use).
9. Add the mustard and white wine vinegar to the rabbit and mix well. 
10. Add 50ml of the strained duck fat and ½ tsp of sugar. Season with salt and pepper.
11. Roll up in 2 sheets of food safe plastic wrap and shape into a sausage.
12. Place in the fridge to set overnight.
13. Remove from the plastic wrap and cut into thick slices. 
14. Pass through flour, then through egg and finally roll in breadcrumbs. 
15. Deep fry for 5 mins till golden and serve with cranberry sauce on the side.