Kosin store kitchen knife rack

Breaking down rabbit into front and hind quarters racks and saddle. The racks saddle and hind quarters were used in a rabbit three ways dish. Hind quarters were sous vide with butter and thyme at 170 for 3 hours then later seared. The saddle was rubbed with roasted garlic and then a layer of spinach was placed inside, rolled up and wrapped with prosciutto then pan roasted. The rack was mustard crusted with dijon, panko and herbs and roasted. The rabbit bones were roasted and made into a stock which was reduced and made into a rabbit demi glace. Served with fingerling potato coins, baby corn, baby artichokes and Chinese long beans. The front legs were confit in duck fat and then used in a rabbit spring roll appetizer with Asian slaw and a spicy marmalade. Knives used: Tojiro DP 240 mm Yo Deba Hattori HD 150 mm Honesuki