RABBIT WITH CABBAGE Ingrédients for 4 persons :   Awarded the” Poêle d’Or” 1970 1 rabbit 2 green cabbages 40 g ham 100 g pork skin 250 g carrots 250 g onions 3 garlic cloves 75 g flour 1-tablespoon tomato concentrate 10 cl of white wine 50 cl chicken bouillon Thyme, laurel, parsley, oil, Salt and pepper Preparation:  Cut the rabbit into pieces and set aside Separate the cabbage leaves, wash the cabbage, remove the large ribs, blanch the leaves and set aside. Dice the ham and skin. Peel the carrots and onions, cut in mirepoix ( very small) and set aside. Procedure: Heat the oil in a pan brown the ham , add the pieces of rabbit. Add the onions and cook until well coloured, then add carrots and garlic. Allow the mixture to release a bit of liquid, then sprinkle with flour, add the tomato concentrate, add white wine and enough bouillon to cover. Add the pork skin, bring to a boil, add thyme , laurel and parsley and cover with the cabbage , being careful to soak the leaves thoroughly in the juice, then bake in a hot oven ( 250° ) for about an hour. Presentation: Present the rabbit and cabbage in an earthenware dish DUCK LAPEYRADE      Awarded the” Poêle d’Or” 1970  Ingredients for 8 people 1 duck ( 2.5 k ) 1 truffle 300 g fresh pork bacon 150 g pork liver Salt, pepper, cognac, white wine, port in sufficient quantity 8 cèpes ( topes ) 16 carrots 3 diced onions  3 diced carrots 3 tablespoons duck fat 500 g veal stock 50 g cepes and hornes of plenty 8 slices of toast 250 g duck Foie Gras feather and parsley in sufficient quantity to decorate    Preparation:   The night before: empty the duck, remove the bones while keeping the skin whole,  and the liver. Put the truffle in the middle, put the duck back together, wrap it in aluminium paper and set aside in the refrigerator overnight. Stuffing: Mince the bacon and the pork leaver very fine, season and set aside.  Preparation Spread out the duck on a board, salt and pepper it, cover with a thin laying of stuffing. Put the duck liver in the middle with a few sticks of truffle, cover with stuffing. Reconstitute the duck and tie it carefully Put the duck on a roasting plaque with the crushed bones. Add the diced onions and carrots, grease and season the duck. Roast it until golden, wet it with cognac and white wine, finish braising for about ½ hour. Continue cooking in a cast iron pan with the port and the juice of the cooking. Cover and braise it for about 1 hour. Sauce: Deglaze the roasting plaque with port, wet it with the veal stock, reduce, strain, add the dry mushrooms and the remaining truffle, reduce again and adjust the seasoning