Rabbit Confit & Foie Gras Capilotade Parmentier golden and hearty

1 Preheat the oven to 340°F (170°C) (gas mark 6).

2 In a casserole, add a few drops of oil and a knob of butter, then brown your rabbit legs, season with salt and pepper, add your vegetables, sweat for 5 minutes then moisten with 1.6 qt (1.5 liters) of boiling water, season again, cover and place in the oven for 1 hour 30 minutes.

3 While that cooks, let's prepare the purée.
In a large pot, place your potatoes, cover with water 5 cm above the level, salt with sea salt, count 25 minutes after boiling (pierce with a knife to check), then drain your potatoes and under cold water remove the skin, then place them in your vegetable mill with a fine grid and pass everything over a thick-bottomed pot.

4 Then with a wooden spatula, dry out your potato pulp, then gradually add your diced butter, finally to finish, pour a little milk according to the consistency then grate a hint of nutmeg.

5 Remove your casserole, transfer the legs to a plate and remove the meat which you will place in a bowl, pour a ladle of strained broth over it, crush with a fork then gently incorporate your foie gras dices while mixing.

6 Plating.
In an oven-safe dish, place a layer of purée, your rabbit capilotade, cover with purée, sprinkle with your breadcrumbs and pass under the grill.
For the sauce served separately or around: In a pot, pour the cream and minced shallot, after 3 minutes of cooking add the trumpet mushrooms and cook for 3 minutes.
The great advantage of this recipe is that you can prepare it the day before.