RABBIT RILLETTES

Peel the carrot and dice finely;
Season the rabbit shoulders or thighs well with salt and pepper;
Add 1 tablespoon of Sublim’ “L’Intense” duck fat to a saucepan and sauté the meat for a few minutes on each side;
Add the carrots and sweat for 2 to 3 mins;
Cover with water, add the stock cube, lemon zest and herbs;
Cook for 30 to 40 minutes until the meat is tender;
Drain and collect the meat;
Weigh the flesh, then take 10% of that weight in chilled Sublim’ “L’Intense” duck fat;
Next, mix – either by hand, using a spatula, or a stand mixer fitted with a flat beater – so as to shred the meat and distribute it evenly through the fat;
Add the mustard, a little lemon juice, and check the seasoning.
Place in a jar and store in the refrigerator for 3 to 4 days.

Waste not: if you don’t want to throw the carrot away, then you can use it later in a salad or any other recipe!