Rabbit cooked with mustard, fennel and cider with spring onions - The Field

Ingredients

• 2 young rabbits or 3 older, small ones, jointed
• Sea salt
• 1.5 litres (21⁄2 pints) duck fat (you can use it at least six times)
• 1 bulb fennel
• 4 shallots
• 4 cloves garlic
• 50g (2oz) butter
• 1 tbsp wholegrain or dijon mustard
• Small bundle thyme sprigs
• 1 litre (13⁄4 pints) medium cider
• 200ml (7fl oz) double cream
• Small bunch spring onions