Brined, Boned, Stuffed
Remove the thigh bone, french trim the lower leg, stuff with truffle chicken mousse, then cook sous vide
Tangy Filo Pastry
Clarified butter is the glue that binds the pastry sheets, coffee grounds and lime zest together.
Blowtorch to finish
Brush the Rabbit legs with vegetable oil then finish up the caramelisation with a blow torch.
Final plating
Served with wilted arugula, homecured smoked bacon lardons, squid rings, and a delicious herb sauce. Exquisite