Rabbit and Rosemary Rillettes with Warm Potatoes and Shallots, a recipe from Guy Savoy on the Worldw

Ingredients

• - 2 rabbits, 1 kg (2 1/4 lb.) each
• - 10 g (2 tsp.) each white and black pepper
• - 100 g (3 1/2 oz.) goose fat
• - 1 sprig of rosemary
• - 500 g (18 oz.) tiny potatoes
• - 1/4 bunch chervil
• - Coarse salt
• - 1 carrot
• - 150 g (5 oz.) onion
• - 1 sprig of thyme
• - 1 bay leaf
• - 100 ml (6 tbsp.) white wine
• - 1 1/2 tbsp. sherry vinegar
• - 3 tbsp. grapeseed oil
• - Fine salt and freshly ground pepper