Pierre Gagnaire's Roasted Rabbit Legs with Salsify, Golden Onions, Celery, and Saffron Compote

Ingredients (Serves 4)

• 4 rabbit legs marinated in fresh coriander
• 150 g salsify, cleaned and cut into sticks
• 100 g onions, quartered
• 150 g golden celery, cleaned and julienned
• 3 g saffron pistils
• 50 cl veal stock
• Butter, as needed

Difficulty: 3/5

Preparation

1. Gently brown the rabbit legs in butter for 10 minutes.
2. Cook the salsify in the pot. Drain them.
3. Stew the onions in fresh butter and the celery.
4. Infuse the saffron in the cooking base.
5. Combine these three vegetables in a sauté pan and finish cooking them in the saffron sauce.
6. Place the rabbit legs on top and simmer for 20 minutes.
7. Serve as is or arrange on a plate.

Photo Source: Chef-in-Chief Recipes

Recipe by Pierre Gagnaire, acclaimed Michelin-starred chef