1l sunflower oil
½ l olive oil
4 twigs of thyme
1 twig of rosemary
10 peppercorns, black, crushed
1 clove of garlic, in the skin, scored crosswise at the root
4 legs of rabbit
20 g pine nuts, roasted
20 raisins, soaked in hot water
Black pepper from the mill
20 ml Champagne vinegar
30 ml confit oil from the rabbit
1 clove of garlic in the skin, scored crosswise at the root
½ bunch of basil
50 ml chicken stock
2 shallots, finely diced
40 g butter
1 g xanthan
Heat the oils in a saucepan to 90C. Add the spices, peppercorns, garlic and season well with salt. Add the rabbit legs and cook for 80 minutes at 90C. Remove the legs and let them drain. Detach the meat carefully from the bones, pick to pieces and place in a bowl. Mix in the pine nuts and squeezed raisins. Season with sea salt and ground blackpepper. Place in a terrine mould and freeze.Take out, slightly defrost and cut into 3mm thick slices using a food slicer.
Mix the Champagne vinegar and the confit oil. Season asrequired, then brush over the meat.
Crack the langoustineand remove the guts. Briefly seasonbothsides and roast in the foaming butter for one minute on each side.Roast the clove of garlic and set aside.
Pluck the basil leavesfrom the plantand blanch briefly in salt water. Then plunge in ice water. Mash the basil leavesin the chicken stock and strain through sieve. Stew the shallots in half of the butter and strain. In a small saucepan, cover the mixturewith the basil stock. Stir in xanthan and heat up.
Add the remaining butter and assemble. Season with sea salt and Piment d’Espelette
Pictures:Christa Engstler / Collection Rolf Heyne