so I dont lose it....wanna try this! (and note...weight watchers core!) I bet itwould work with duck too....
thanks to gattagrigia for pointing me at the website....
Abra’s Lapin à la Moutarde
4 rabbit legs
3/4 cup mustard - I used half Maille mi-fort and half whole grain
2 large parsnips
1 large sweet onion
4 large carrots
1/2 cup dry white wine
1 cup veal stock - I used fond du veau powder
salt and pepper
Salt and pepper your rabbit and coat thoroughly with the mustard. Add even more mustard if you like. Let the rabbit marinate while you prepare the vegetables.
Peel and slice the vegetables. Steam the parsnip and carrot slices lightly until they just begin to get tender (you can do this in the microwave and it won’t hurt a thing), drain them thoroughly. Spread the onion slices on the bottom of a baking dish. Spread the carrots and parsnips over the onions and salt and pepper the vegetables. Set the rabbit pieces on top of the vegetables, making sure that each piece is completely covered with mustard.
Place the dish in a 220°C/425°F oven, uncovered, for 15 minutes. Mix the wine and veal stock together and after the 15 minutes have passed, pour them over the vegetables, being careful not to disturb the mustard coating on the rabbit. Continue baking, basting once or twice, for another 35-40 minutes, until the rabbit is crisp and deeply golden on top and the vegetables are tender and swimming in a mustardy sauce. I served this over steamed potatoes, but it would also be miam with polenta.