Levraut Rôti à la Moutarde et aux Betteraves from Memories of Gascony by Pierre Koffmann

Ingredients

• 250 ml/9 fl oz dry white wine
• 200 ml/7 fl oz double cream
• 25 g/1 oz dijon mustard
• 100 g/4 oz duck fat
• 100 g/4 oz onions, chopped
• 25 ml/1 fl oz armagnac
• 1 sprig of thyme
• 1 young hare, skinned and drawn
• salt
• 200 g/7 oz beetroot, cooked, peeled and thickly sliced, to serve
• 10 peppercorns, crushed
• 2 bay leaves
• 150 g/5 oz carrots, chopped