Rabbit and Duck Liver Wellington, Beetroot and Fennel

4 loins wild rabbit

2 large spinach leaves

2 slices Parma ham

2 thin slices of duck liver

1 sheet puff pastry

2 rabbit legs

Boudin blanc

Rabbit liver

Rabbit kidney

Game stock

Egg for egg wash

1 Beetroot

½ bulb fennel

1 white chicory


Roast beetroot in oven until soft when pierced with a knife, remove from oven and allow to cool, then peel and dice into 2cm dice.

Blanch the spinach in a pot of salted boiling water and plunge into iced water, remove from the iced water and drain well.

Blanch the fennel in boiling salted water for 3-4 mins until tender, plunge into iced water, remove from the iced water and drain well, then slice into 4 even wedges.

Season the rabbit loins well.

Roll out a large piece of cling film onto the counter, place in the centre of the cling film a slice of Parma ham, place a leaf of the blanched spinach on top of the ham, a rabbit loin, one of the duck liver slices then the other rabbit loin, roll these all up tightly in the Parma ham and then using the cling film to bring together in a tight roll.

Repeat for second rabbit and place both in the fridge for approx. 12 hours to set.

Roll out the puff pastry sheet and cut into 10cmx10cm squares, unwrap the rabbit from the cling film and place into the puff pastry and encase the rabbit in the pastry, egg wash the pastry.

Confit the rabbit leg in a good amount of game stock, approx. 6 hours in the oven at 140oC or until the legs are tender.

Drain off the stock and reduce for your sauce, pick the meat from the rabbit legs and mix with the boudin blanc mould into balls and allow to set.

Pané the rabbit confit leg balls with flour, egg and fine breadcrumbs.

Preheat the oven to 185oC, place a greased baking sheet into the oven to warm up.

Bake the rabbit wellington on the preheated baking sheet for 10 minutes, remove and allow to rest.

While the wellington is in the oven, deep fry the confit leg ball and warm the fennel and beetroot in an emulsion of butter, water and lemon. Colour the ½ chicory.

Plating: place a swipe of the beetroot and fennel puree on the plate, place the chicory on the puree, fennel beside it, sauté up the rabbit liver and kidney and place on the chicory. Cut the rabbit wellington in two and place to one side of the chicory and fennel, place the rabbit confit leg at the bottom of the wellington and the beetroot dice at the top. Serve the reduced jus on the side.