Braised-Rabbit-Leek-Rillette Recipe - (4.5/5)

Ingredients

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