Rabbit & Foie Gras Ballotine
Jean-Louis Dumonet chef bio | Yield: 8
Chef Jean-Louis Dumonet's classic Rabbit and Foie Gras Ballotine recipe makes wonderful party fare and can be served with an herb salad for a light lunch.
- 1 Whole Rabbit Fryer
- 10 ounces Terrine of Duck Foie Gras, divided
- 4 ounces chicken breast, boneless and skinless, chopped
- 1 large egg
- 1/3 cup heavy cream
- 1 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon Freshly-ground black pepper
- 1/4 teaspoon Piment d' Espelette, ground
- Seasonal herbs, for serving
- Your favorite vinaigrette, for serving
- Your favorite fruity mustard, for serving
- Debone the rabbit (Save the discarded rabbit bones for stock), reserving meat from the front legs and any innards. Cut the rabbit in two, lengthwise. Place one piece on the other, front to back (like spoons). Set aside.
- Make the forcemeat: In a food processor, add reserved leg meat and innards, chicken breast, egg, cream, salt, pepper and piment d'espelette. Coarsely chop and mix well.
- Spread the forecemeat mixture evenly over the rabbit. Slice the foie gras terrine and place lengthwise in the center of the forcemeat. Roll the rabbit tightly in plastic film, encasing the forcemeat. The finished product should have a neat, even log shape.
- Heat a water bath to 155 degrees F. Cook the ballotine until the internal temperature reaches 150 degrees F. Once cooked, allow to rest for at least 6 hours before serving in the refrigerator.
- A ballotine can be served warm or cold. To serve: cut a slice or two and plate with a salad of mixed seasonal herbs or baby lettuces and your favorite vinaigrette. A swipe of fruity mustard or preserves is nice as well.