Confit Rabbit Terrine and Cinco Jotas ham with Baby Vegetables and Pickled Mustard

Confit Rabbit Terrine and Cinco Jotas ham with Baby Vegetables and Pickled Mustard

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Ingredients

(for 10 people)

  • 200 g finely sliced CINCO JOTAS Iberian ham 
  • 20 g finely sliced CINCO JOTAS Iberian ham (for crisps)

FOR THE TERRINE

  • 1 whole rabbit
  • 5 chicken breasts
  • Rabbit liver
  • 100 g dry prunes
  • 100 ml brandy
  • 200 ml white wine
  • 250 ml double cream
  • 200 g egg whites
  • 2 shallots
  • Duck fat
  • Tarragon mustard

FOR THE BABY VEGETABLES

  • 1 bunch baby red beetroot
  • 1 bunch baby golden beetroot
  • 1 bunch baby turnips
  • 2 bunches baby carrots (mixture of colours)
  • 200 g candied beetroot
  • Olive oil
  • Red wine
  • Thyme
  • Sugar
  • White wine vinegar
  • Butter

FOR THE CARROT PUREE

  • 1 kg carrot
  • 1 star anise
  • 50 g butter

Preparation

FOR THE TERRINE

Make a chicken mousse by blending chicken breast with egg whites and double cream. Fold the mousse into the dried prunes, which have previously been marinated in brandy. Add the chopped liver, season and roll the mousse into a cylinder using layers of cling film. Steam at 85 °C for 1 hour.
 
Cook the rabbit confit in duck fat at 150 °C for 2 hours. Then, marinate the meat with finely-chopped shallots reduced in white wine. Cook the duck fat to keep it moist and add tarragon mustard along with salt and pepper. Arrange slices of iberico ham onto layers of cling film, spread the confit rabbit meat on top, and place the mousse cylinder in the middle. Roll up the terrine and set aside in the refrigerator.

FOR THE BABY VEGETABLES

Red Beetroot - finely slice using a mandolin slicer, then marinate, raw, in red wine reduced with sugar
Baby golden beetroot - peel and cook in a water bath with olive oil and thyme at 85 °C for 45 minutes
Candy beetroot - peel, finely slice and keep raw in ice water
Baby carrots - (purple, yellow and orange) Cook the butter until the milk solids burn, then strain and clarify the butter which, becomes brown in colour and has a nutty flavour. Use that to cook the baby carrots with thyme and garlic.
Heritage carrot ribbons - (purple, yellow and orange) Marinate in simple pickling liquid
Baby turnip - peel and cook in olive oil and thyme in water bath at 85 °C for 40 minutes.

FOR THE CARROT PUREE

Cook carrots with star anise until very tender. Puree in a blender, adding butter and seasoning to taste.

Final Touches

Garnish the terrine with roasted fig powder, nasturtium flowers and Cinco Jotas iberico ham crisps.