Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistac

Name: Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistac
Ingredients: 100 grams Foie Gras Cure; 1 kilogram water, cold; 280 grams Hobbs’ Applewood Smoked Bacon, cut into 32 slices about 1/16 inch thick (setting #1½ on a slicer); Canola oil; 1 thyme sprig; 30 grams sliced shallots; 4 to 5 rabbit livers (350 to 375 grams), excess fat removed; 1 garlic clove, crushed and peeled; kosher salt; freshly ground black pepper; Ajinomoto RM transglutaminase (Sources); 30 pieces rabbit flank; 10 grams water; 8 whole dried apricots; 8 grams liquid glucose; 30 grams granulated sugar; 25 grams fresh bread crumbs; 13 grams raw green Sicilian pistachios (Sources); Small frisée leaves; Fleur de sel; 120 grams dry white wine, such as Sauvignon Blanc; 20 grams unsalted butter; 30 grams crème fraîche; 100 grams dry white wine, such as Sauvignon Blanc; 200 grams water; 105 grams granulated sugar; extra virgin olive oil; Champagne vinegar

app.ckbk.com

This dish grew out of our desire to use every part of the animal when possible—in this case, the rabbit flank, which is somewhat tough, thin, and irregularly shaped. We end up with a lot of them...

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Ingredients

100 grams Foie Gras Cure
1 kilogram water, cold
280 grams Hobbs’ Applewood Smoked Bacon, cut into 32 slices about 1/16 inch thick (setting #1½ on a slicer)
Canola oil
1 thyme sprig
30 grams sliced shallots
4 to 5 rabbit livers (350 to 375 grams), excess fat removed
1 garlic clove, crushed and peeled
kosher salt
freshly ground black pepper
Ajinomoto RM transglutaminase (Sources)
30 pieces rabbit flank
10 grams water
8 whole dried apricots
8 grams liquid glucose
30 grams granulated sugar
25 grams fresh bread crumbs
13 grams raw green Sicilian pistachios (Sources)
Small frisée leaves
Fleur de sel
120 grams dry white wine, such as Sauvignon Blanc
20 grams unsalted butter
30 grams crème fraîche
100 grams dry white wine, such as Sauvignon Blanc
200 grams water
105 grams granulated sugar
extra virgin olive oil
Champagne vinegar