1 ½ lbs rabbit legs
** sea salt
1 Tbsp. oregano, chopped
1 shallot, chopped
1 tsp. garlic
** freshly ground pepper
1 cup olive oil
1 cup duck fat
2 oz. pure foie gras terrine
1 tsp. lemon thyme, chopped
Rub small amount sea salt over rabbit legs with oregano, shallots, garlic and cracked pepper. Cure for three hours. Brush off as much salt as possible. Confit overnight at 160° with olive oil and duck fat. Remove from fat. Reserve fat. Remove rabbit meat from bone. Chop coarsely. Puree foie gras terrine. Combine with chopped rabbit. Add enough reserved fat to moisten. Season to taste with lemon thyme, sea salt and freshly ground black pepper.

Grape Shallot Marmalade

12 oz. shallots, finely chopped
1 oz. grapeseed oil
½ cup honey liquor
½ cup apricot jam
12 red grapes, thinly sliced
Sweat shallots in grapeseed oil, without browning. When translucent add honey liquor. Cook until liquid evaporates. Add apricot jam. Bring to boil. Remove from heat. When cool fold in chopped grapes.
Presentation
** toast points
** micro arugula
Using small ring mold form rabbit rillette into small cylinders on toast points. Top with grape shallot marmalade. Garnish with micro arugula.