Braised Rabbit-Leek Rillette - The Local Palate

Name: Braised Rabbit-Leek Rillette - The Local Palate
Ingredients: 4 rabbit quarters (leg-shoulder); Salt and pepper; ½ cup small-diced carrots; ½ cup small-diced celery; 1 cup leeks, white part only, cut in half moons, washed; 2 cups white wine; ¼ cup currants; 2 cups chicken stock; ½ cup duck fat (melted butter may be substituted), reserving a couple of tablespoons for covering the finished rillette; 8 sprigs thyme

thelocalpalate.com

recipe yields 8-10 servings - 4 rabbit quarters (leg-shoulder) - Salt and pepper - ½ cup small-diced carrots - ½ cup small-diced celery - 1 cup leeks, white

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Ingredients

4 rabbit quarters (leg-shoulder)
Salt and pepper
½ cup small-diced carrots
½ cup small-diced celery
1 cup leeks, white part only, cut in half moons, washed
2 cups white wine
¼ cup currants
2 cups chicken stock
½ cup duck fat (melted butter may be substituted), reserving a couple of tablespoons for covering the finished rillette
8 sprigs thyme