Rabbit Wellington

Recipe Of The Month – Rabbit & Duck Liver Wellington, Tarragon Cream. 

Chris Lee head chef at The Bildeston Crown will be demonstrating in our cookery theatre this April. This month he shares his delicious recipe of Rabbit & Duck Liver Wellington, Tarragon Cream with us. Food is an integral part of The Bildeston Crown experience and Chef Chris Lee has an excellent reputation for his signature, innovative style.


x 8 loins of rabbit (each approximately 8cm in length)
x 4 thin slices of duck’s liver
x 8 large leaves of spinach, blanched and refreshed in boiling water
x 4 slices of Parma ham
Block of ready-made puff pastry enough for four 10cm x 10cm sheets

Tarragon Cream:
x2 onions sliced
200ml white wine
½ bunch of tarragon
300ml double cream
Knob of butter


  • Season rabbit loins and liver.
  • Pull a sheet of cling film over a chopping board.
  • Place a slice of Parma ham on the cling film with two spinach leaves on the ham.  Lay a loin of rabbit on the spinach/ham; then a slice of liver and finally a second loin so that liver is sandwiched between the two cuts of rabbit. Roll up with the cling film and tie the ends to create a tight sausage.  Refrigerate for 12 hours.
  • When ready to cook, roll out the puff pastry as thin as possible into x4 thin sheets measuring approximately 10cm x 10cm.
  • Wrap the rabbit sandwich sausages in the puff pastry.  Brush with an egg wash.
  • Bake at 220˚C for 15 minutes; leave to rest for 10 minutes.

To make the sauce:

  • Sauté the onions and the stalks of the tarragon in the butter until the onions ate a light golden in colour.
  • Add the wine and simmer to reduce.
  • Infuse the tarragon leaves in the cream and add to the sauce.  Simmer for about 10 minutes so that it is of a thick consistency.
  • Serve the Wellington with the sauce.  We suggest baby vegetables and pomme purée as ideal accompaniments.


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