Rabbit ballotine with walnuts and pears
Laszlo says
My favourite type of pear is Williams because of its fantastic flavour. Pears are so versatile – I love them pickled, dried or fermented.

Rabbit ballotine, pear and walnut

Main Courses British

Panoramic 34 Sous Chef, Laszlo Nagy shares his delicious take on seasonal pears

6 Servings
Ingredients
1 rabbit saddle
2 rear rabbit legs
1/2 tsp sea salt
1 tbsp chopped chives
1 tbsp chopped dried pear
1 tbsp chopped shallot
1 tsp activated charcoal powder
2 front rabbit legs
1 garlic clove
2 sprigs of thyme
1/2 tsp sea salt
100ml red wine
1 tbsp brandy
2 sprigs of thyme
1/2 shallot
100g rabbit liver
100g butter, soft
50g double cream
1 slice of brioche or toast
100g blackberry purée
50g water
10g kappan (carrageenan kappa)
250g walnuts, halved
500ml vegetable stock
200ml water
2 tbsp white wine vinegar
2 tsp sugar
1 tsp salt
5 fresh pears
Method
  1. Ballotine: debone the rabbit saddle, making sure you don’t cut a hole near the spine. Keep the belly on. Debone the rear legs and put the meat in the food processor. Add 1/2 tsp salt, chives, dried pear and 1 tbsp shallots to the leg meat and mix well. Dust the saddle with the charcoal powder, pipe the farce (finely diced meat mix) onto the saddle and roll it tight. Vac pack it and cook it in a 63C water bath for 65 mins. Refrigerate overnight.
  2. Rillette: put the front legs in a vac pack bag. Add 1 whole garlic clove, 2 thyme sprigs and 1/2 tsp salt. Cook it in a 82C water bath for 2 hours. Once the meat is cooked and cold, dice.
  3. Parfait: Place the red wine, brandy, 2 thyme sprigs and 1/2 shallot in a pan. Reduce it to a syrup and cool. Sear the rabbit liver in the pan for 1 minute each side. Add the liver, cold syrup, butter and cream to a food processor and blitz until smooth. Pour into six hemisphere silicone moulds. Put a small round of bread on top of each mould and freeze.
  4. Glaze: mix the blackberry purée, 50ml water and kappan (setting agent) in a saucepan. Bring to the boil. Pop the liver bonbons out of the moulds and glaze them with the blackberry mix.
  5. Walnuts: cook the walnuts in the veg stock until soft. Keep a few halves to one side. Put the 200ml water, vinegar, sugar and 1 tsp salt into a bowl and add the walnut halves, stir. Blitz the rest of the nuts in a food processor until smooth.
  6. Compote: Put 4 pears on a tray and cook at 180C for 40 mins. Once they’re cooked, blitz until smooth. Peel the remaining pear and dice into small cubes. Mix with the compote.
  7. To plate: pipe the walnut purée on to a plate. Place the ballotine. Add a quenelle of compote. Place the rillette with the parfait on top of it. Add some pickled walnuts and the sauce.