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1
Preheat the oven to 300 degrees F. Season the rabbit with salt and pepper.
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2
Place the rabbit in an oven-proof pan and cover with the duck fat.
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3
Add the garlic cloves and rosemary sprigs to the pan and season with salt and pepper.
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4
Cover the pan with aluminum foil and place in the oven.
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5
Slow cook the rabbit for about 2 to 2 1/2 hours or until the meat is very tender.
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6
Remove from the oven, cool completely in the fat and strain.
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7
Reserve 1 cup of the confit oil.
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8
Discard the rosemary.
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9
Meanwhile, in a saute pan, over medium heat, add 2 tablespoons of the confit oil.
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10
When hot, add the mushrooms.
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11
Season with salt and pepper.
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12
Saute until wilted, about 3 to 4 minutes.
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13
Carefully add the Marsala and cook until the liquid has almost evaporated.
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14
Remove from the heat and cool completely.
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15
To make the rillette: Remove the meat from the rabbit, discarding the bones.
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16
In a food processor, fitted with a metal blade, combine the rabbit, 1/4 cup of the reserved confit oil, shallots, garlic, parsley, and Dijon mustard.
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17
Season with salt and black pepper.
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18
Process for 30 seconds, starting and stopping the machine several times.
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19
**Do not puree the mixture.
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20
Taste, and reseason if necessary.
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21
**If the rillette is not moist enough, add another 1/4 cup of the confit oil.
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22
Cover the rillette and store in the refrigerator.
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23
The rillette will keep for up to 2 weeks.
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24
Yield: about 3/4 of a pound Line a 12 1/2 by 4 1/2 by 3 1/2-inch terrine mold with plastic wrap, allowing the plastic wrap to hang over the sides of the mold.
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25
Dissolve the gelatin in the veal reduction.
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26
Line the terrine mold with a third of the rillette.
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27
Spoon half of the mushrooms over the rillette, pressing down firmly after each layer.
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28
Repeat the layering with the remaining rillette and mushrooms, finishing with the rillette on top.
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29
Slowly pour the gelatin mixture (about 1/2 cup at a time) over the terrine, letting the liquid soak into the terrine.
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30
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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31
Carefully place the terrine mold in warm water to loosen the mold.
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32
Unwrap the plastic wrap and place on a serving platter.
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33
Slice the terrine into individual servings.
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34
To serve, spoon the sauce in the center of each plate.
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35
Toss the lettuce with the olive oil.
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36
Season with salt and pepper.
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37
Place in the center of sauce.
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38
Lay a piece of the terrine against the lettuce.
