Instructions: To Confit The Rabbit:
Place the rabbit legs together with the sliced garlic and rock salt in a bowl overnight.

The next day, rinse with cold water and pat dry with a clean tea towel.

Heat the duck fat/lard in a deep oven proof dish and add the rabbit legs.

Bring to a simmer and place in the oven. Cook for 90 minutes, until soft at 180 degrees celsius.

Drain off fat and reserve.

Remove the flesh from the cooled bones and mix with the sauteed leek, bacon and spices.

To Make & Assemble The Pastry:
Combine all ingredients and knead to a smooth dough.

Roll the dough into a rectangle 20cm wide and 2-3mm thick.

Place a line of filling onto the pastry and roll forward to create a sausage roll like pastry, brushing with egg wash to seal and glaze.

To Prepare The Sauce:
Saute the rabbit bones in a little olive oil.

Add the vegetables and thyme, saute until golden. Deglaze with brandy and add the stock, simmer for 20 minutes, strain and reduce to a good flavour.

To Serve:
Cook the pastries at 180c for about 15 to 20 minutes, until golden.

Grill or pan fry pancetta.

Arrange the oil coated spinach leaves on each plate, sprinkle with walnuts and add the warm pancetta.

Slice the pastries and lay the slices, cut side up in a straight line.

Ladle on some hot suace and sprinkle with parsley.

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