Rabbit Two-Ways with Chef Eric Ripert and Ariane Daguin

[Music] we here today in Eric R's kitchen an old friend from Southwest France and today we're going to talk about rabbit that's a rabbit yeah okay no let's cook some rabbit that's I mean can you do better on that as a rabbit because this is a bit U all right okay okay this one is gone all right so and today we're going to talk about rabbit a real rabbit you know today we're going to do two recipes the Slate your specialty slate recipe um and I'm going to do a p Pro [Music] so laan is basically the skin right that yeah is in English I think they say flap the flap okay so we're removing the flap maybe you think we're speaking French but you're speaking English really actually we speak English all the time but for some reason yeah I mean you should have a subtitle underneath just in case I so I'm going to marinate it we're going to take some slic garlic I'm going to use rosemary sometime so we're going to put some branches so it's very rustic see I'm putting some olive oil and even I'm going to start to season a little bit of rabbit with some pepper but I don't put the salt because yeah you don't want to cure the stuff you just want no we don't want to cure it okay Aran so you see the piece of slate so that's big big piece of slate big piece of slate okay so now you put the salt now I'm putting the salt because we're going to grill the rabbit it's going to sear oh you you mind searing my legs I need to ground them for my provance Ariana I can sear your legs anytime you want you have a new Gadget new Gadget great great timer look at what I found in the store oh uh yeah that's a fantastic actually so how many how many uh I have never seen a timer like that so what do you have here so here senol onion Peppers so you putting some salt so the vegetables in olive oil yes some salt if you want to put th and Rosary feel free then I add some garlic some orange dust all right tomatoes chicken stock unless you have a Eric in your kitchen and you made the rabbit stock with the bones and rabbit stock is basically the bones boiled with water your legs are ready so you want me to bring them here or go ahead please so how do you you you put them like that y so on top of the vegetables boiling and the stock I'm going to mix them once I put the r I'm going to mix everything you're going to mix okay we have to FL there we have to FL there so uh we have to FL for at least three gems so you you you set the Rabid you set the No No I want to FL it's the most fun part so we're going to PL watch out Aran we don't want to melt the timer so you put a lot or not a lot okay measure carefully two three it's time to go I don't want this one M he doesn't deserve that excellent so now it's the sauce it's it's an aoli so it's basically a mayonnaise so I have some garlic and I mix it with the mustard I always Infuse the saffron okay so now we have the egg Yol EG cayen to make it spicy okay and you're going to help me to slowly incorporate the olive oil sure okay so you have the lemon so now we have our II ready oh look at that the flesh is so is that something you would put on the menu if you were not doing all fish yes and I will take the credit for the [Music] recipe Eric thank you very much for welcoming us at the Bernard and uh doing rabbit which in the history of Le Bernard 24 years first time serious yes Mercy thanks thank [Music] you [Music]

Channel: DArtagnanFoods

Views: 151,759

Keywords: D'Artagnan, Gourmet, Food, Cooking, Recipe, Rabbit, Recipes, French, Foods

Id: 7Gr8vn-u1YI

Length: 5min 38sec (338 seconds)

Published: Thu Apr 14 2011