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

Preparation info

Makes
8
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Rabbit Pressé

30 pieces rabbit flank
kosher salt and freshly ground black pepper
Ajinomoto RM transglutaminase (

Method

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 because we serve other cuts of rabbit, so we wanted to find a way to turn them into something special and elegant. We first used them to make what we called rabbit andouille, rolling the flank up with b