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Le Chaudron recipe
Lapin papillote moutarde estragon
Rabbit in parchment with mustard and tarragon
⏱ 50 minServes 2Medium350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2rabbit legs200 g (7 oz) each
2 tbspwhole-grain mustard
1 tbspchopped tarragon
2 tbsplight cream (5% fat)
1shallot, finely chopped
1 tbspolive oil
200 g (7 oz)carrots, cut into sticks
1 pinchsalt and pepper
- 2 rabbit legs 200 g (7 oz) each
- 2 tbsp whole-grain mustard
- 1 tbsp chopped tarragon
- 2 tbsp light cream (5% fat)
- 1 shallot, finely chopped
- 1 tbsp olive oil
- 200 g (7 oz) carrots, cut into sticks
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut a large sheet of parchment paper (40 × 60 cm / 16 × 24 in).
- Peel the carrots and cut into thin 5 cm (2 in) sticks.
- In a small bowl, mix the whole-grain mustard, light cream and chopped tarragon.
- Season the rabbit on both sides and brush generously with the mustard cream.
- Make a bed of carrots in the center of the parchment and salt lightly.
- Lay the rabbit on top, sprinkle with shallot and drizzle with olive oil.
- Fold the long sides to the center and pinch the ends to seal.
- Bake for 40 minutes at 200°C (400°F) until the rabbit and carrots are tender. Serve as soon as you open it.
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