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1
A day in advance, season the rabbit with salt and pepper and place in a sealable plastic bag.
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2
Add the garlic, shallots, bay leaf and thyme.
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3
Refrigerate for at least 12 hours.
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4
To cook, wipe off and discard the herbs and aromatics.
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5
Place the goose fat in a flameproof casserole just big enough to hold the rabbit in one layer.
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6
Heat fat until warm, then add the rabbit.
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7
Cover and cook over low heat, turning it halfway during cooking, until meat pulls away easily from the bone, about 11 1/82 hours.
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8
Remove the rabbit, keeping the fat over low heat.
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9
Pick the meat from the bones and place in a bowl.
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10
Add the almonds to the fat and cook about 10 minutes.
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11
Reserve 4 almonds for garnish; smash the rest in a mortar into coarse pieces with a pestle.
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12
Add the almond pieces to the bowl of rabbit.
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13
For the vinaigrette: in a small bowl, combine the shallot, salt, pepper and vinegars.
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14
Let macerate for 10 minutes.
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15
Add the hazelnut oil, mint, mustard and crushed garlic.
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16
Whisk in the olive oil.
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17
Add half the vinaigrette to the bowl of rabbit and almonds and toss to mix well.
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18
To serve, grill bread slices (over a wood fire, if possible) until toasted.
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19
Gently rub each slice with a garlic clove and spread on the rabbit mixture.
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20
Place one slice on each of 4 plates.
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21
Garnish each crostini with a reserved almond.
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22
Toss the mache with the remaining vinaigrette, and serve with crostini.
