Recipe - Maille Lapin à la moutarde

Ingredients

Ballotine stuffing:

7 Tbsp wild mushrooms (3.5 oz)
1 Tbsp foie gras, diced (0.5 oz)
1 Tbsp black truffle, diced (0.5 oz)
4 Tbsp kale, chopped (2 oz)
½ lemon, zest + juice
½ shallot, diced
1 tbsp butter (0.5 oz)
1 Tbsp Maille Raspberry Vinegar (0.5 oz)
1 Tbsp canola oil
Salt and pepper to taste

Rabbit ballotine:

2 rabbit saddle (with skirt flap intact)
2 rabbit loin
1 ballotine stuffing
3 Tbsp foie gras (1.5 oz)
2 Tbsp Maille Dijon Mustard (1 oz)
6 Tbsp caul fat (rinsed) (3 oz)

Potato foam:

1 potato
¼ cup heavy cream (62.5 ml)
1 sprig thyme
½ sprig rosemary
1 clove of garlic crushed
Salt and pepper to taste
1 cartridge of NO2

Pickled shallots:

1 shallot
3 Tbsp Maille Apple Cider Vinegar (2 oz)
3 Tbsp sugar (2 oz)
¼ tsp coriander seeds (1 g)
1/8th tsp black peppercorn
1 pc star anis

Grainy mustard jelly:

½ cup rabbit or chicken stock (125 ml)
1 ½ Tbsp Maille Old Style Mustard (22.5 ml)
1 tsp agar (1.2 g)
Salt to taste

Charred cipollinis:

3 cippolini onions
Salt to taste
Canola oil

Warm endive and Brussel sprouts salad:

1 pc endive, chiffonade, hearts set aside
12 brussels sprouts, chiffonade, top leaves set aside
½ lemon, zest and juice
½ shallot, sliced
1 tbsp black truffle, diced (0.5 oz)
1 Tbsp Maille Apple Cider Vinegar (15 ml)
Olive oil
Salt and pepper

Two mustards and cornichons sauce:

2 Tbsp Maille Dijon Mustard (30 ml)
2 Tbsp Maille Old Style Mustard (30 ml)
4 pcs Maille Gherkins, finely diced (brunoise style)
1 cup heavy cream (250 ml)
½ tsp Maille Raspberry Vinegar (2.5 ml)
4 Tbsp rabbit or chicken demi-glace (100 ml)

Garnishes:

5-6 brussels sprouts leaves (cut into 1/3)
12-15 mustard cress leaves
12 very small endive hearts

Instructions

Pull the turkey out of the fridge and place it on a baking tray. Season quite aggressively with salt so all sides are covered and let the meat sit out at room temperature for 2 hours. This will allow the meat to temper for a better overall sear plus allow the salt time to penetrate the meat and better.
Once the two hours are up, dust the flour over the meat. You want to coat the meat on all sides (use all the flour)
Place a medium sized pan on the stove over high heat. Pour in the canola oil and bring up to smoking point. Place the turkey leg pieces cut face down in the oil and allow to sear, about 2 minutes per side. The meat should be a light brown colour once seared. Be sure to adjust the temperature and keep an eye on it so neither the meat or flour burn in the pan. Once the meat is seared on all sides, take them out of the pan and transfer them to a plate.
Quickly while the pan is still hot, add the button and chanterelle mushrooms to the pan. Sear them till golden brown on all sides. You want colour on them because colour equals more flavour later in the sauce.
Once the mushrooms are seared add the onions, turn down the heat of the pan to low and sweat everything till the onions are translucent. Add the carrot, celery and garlic and sweat for another 5 minutes. Add the butter, star anise and mustard and sauté everything for another 3 minutes. This will toast the star anise and mustard and bring out their flavours more.
Add the white wine and reduce it by half. Add the cream and turkey back into the pan. Pour enough stock into the pan to cover all of the meat. Make a sachet with the thyme, rosemary and parm rind. Add it to the pot.
Freshly crack the black pepper into the pot, add the porcini powder and truffle honey. Bring the pot up to a simmer, turn it down to low, cover it with a lid and set a timer for 60 minutes. Check on it every so often to make sure it doesn’t reach anything higher than a low simmer.
Once the timer goes off, check the turkey. It should be tender and fall apart but still keep its shape. Transfer all the turkey to a bowl, pour a small amount of the braising liquid over the turkey and cover with plastic wrap. (make sure the meat is completely covered with liquid. Whenever braising meats they must always be completely cool in the liquid to keep them as moist as possible. If you pull them out before cooling, the meat will be dry.)
Keep the rest of the braising liquid in the pot. There should still be two thirds to three quarters of the liquid in the pot.

Take out the sachet and throw it out. Over medium high heat, reduce the braising liquid by about half. The liquid should turn from a split thin liquid to an emulsified thick sauce. Check the taste constantly.

Add salt if needed and if the sauce is too thin add a bit of a cornstarch slurry.

Once the sauce is ready, add the turkey back into the pot. Simmer on low to incorporate the liquid the turkey was resting in and warm the turkey through.

Check the seasoning (adjust by either adding a touch of salt, honey or vinegar depending on what it might need) Once hot and seasoned correctly take the pot off the heat, shave truffle over and serve. Great to be served with crusty bread for the sauce.