Recipe Courtesy of
Chef Don Yamauchi
Restaurant: Carlos' Restaurant, Highland Park, Ill.
 

This rich dish combines seared rabbit slices and foie gras with mushrooms and a simple sauce based on duck demi-glace. Crisp potato slices separate the layers of the napoleon.

Ingredients

Wild Mushrooms
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
20 chanterelles, cleaned
8 shiitake mushrooms, quartered
1/4 cup duck demi-glace (see Basics)
salt and freshly ground pepper to taste

Potatoes
16 thin lengthwise slices of potato
canola oil for deep-frying

Rabbit
4 rabbit loins
salt and freshly ground pepper to taste
2 ounces olive oil
4 pieces foie gras

Sauce
1/2 cup cooked fresh peas
1 large tomato, peeled, seeded and diced
2 sprigs chervil
1 cup duck demi-glace (see Basics)
1/2 bunch (1/2 cup) chives, snipped

Procedure

To prepare the mushrooms: Heat the olive oil in a medium skillet over medium heat and add the onions and garlic. Cook until slightly softened, about 3 minutes. Add the mushrooms and cook until softened, about 3 more minutes. Stir in the demi-glace and cook for 30 seconds. Season with salt and pepper, remove from heat and set aside.

To fry the potatoes: Pat the potatoes dry with paper towels. Heat the oil to 360 F. Add a few of the potatoes and fry until they float; turn with a slotted spoon or wire lifter and fry on the other side for 30 seconds, or until golden. Lift with a slotted spoon or wire skimmer and drain on paper towels. Let the oil come back to temperature and continue until all potatoes are cooked.

To prepare the rabbit: Preheat the oven to 350 F. Season the rabbit loins with salt and pepper. Heat the olive oil in an ovenproof medium sauté pan or skillet and sear the loins for 30 seconds on one side. Turn with tongs and sear for 30 seconds on the second side. Turn back over and cook for 1 to 2 minutes, until golden brown. Turn to the second side and cook for 1 minute. Put in the oven and cook for 4 to 5 minutes, to desired degree of doneness. Remove and set aside.

Heat a non-stick sauté pan or skillet over medium-high heat and sear the foie gras for 30 seconds on each side. Remove and drain on a towel.

To make the sauce: Warm the diced tomato, peas and chervil in the demi-glace over medium heat. When the sauce begins to bubble, remove from heat and stir in the snipped chives.

To serve: Cut the rabbit loins into thin slices. Place a bed of mushrooms in the center of each serving plate. Place four small spoonfuls of mushrooms around each plate. Top the center mushrooms with a slice of potato. Place one sliced rabbit loin on each. Place another potato slice on top of the loin. Top with foie gras. Spoon the tomato-pea sauce over the napoleons and drizzle around the plates.

Yield: 4 servings