NGREDIENTS (to serve 10)

Rabbit leg and thigh:
4 rabbit hind legs
1 gr chondrilla juncea flowers (woody shrub from the Andes)
100 cc olive oil
20 gr sea salt
4 black peppercorns
¼ gr xanthan

Rabbit kidneys:
20 rabbit kidneys
Salt flakes
Finely-ground black pepper

35 cc White Torrontés vinegar
90 cc Nevadillo olive oil

Green grapes:
30 seedless green grapes

Pickle juice:
125 cc white Torrontés vinegar
190 cc filtered water
65 gr sugar

Walnut in pickle:
100 gr walnuts

10 small leeks
1 clove garlic
3 gr black pepper
Olive oil


Rabbit leg and thigh: Place the hind legs in a vacuum pack together with the flowers, olive oil, salt and crushed black pepper grains. Seal at 35 bar and cook at 65ºC for 2 hours.

Leave to cool, then remove the rabbit. Bone, but leave the shape of the leg and thigh unaltered. Filter the cooking juices and beat to form an emulsion. Add ¼ gr xanthan to help maintain the emulsion. Just before serving, warm the rabbit in the emulsion.

Rabbit kidneys: Remove the fat and the outer membrane from the kidneys. Just before serving, brown on a very hot plancha on both sides and cut in half. Add salt flakes and ground black pepper.

Vinaigrette: Add the olive oil to the vinegar in a thin stream while beating.

Green grapes: Peel the grapes. Just before serving, dip in the vinaigrette.

Pickle juice: Place all the ingredients in a pan and heat. Boil for five minutes then remove from the heat.

Walnut in pickle: Shell the walnuts. Use a small knife to remove the thin brown skin. Place in the pickle juice and leave for at least 1 day before using.

Leeks: Wash the leeks and blanch in boiling salted water for 8 minutes. Cool over ice and transfer to a vacuum pack with the olive oil, salt, pepper and garlic. Close at a pressure of 35º and confit for 2 hours at 63ºC. Remove the leeks from the pack and cut each one into 4 pieces.

TO SERVE: See photo.