Inspired by Elmer Fudd and the resulting Duck Season! Rabbit Season! debate, respectively, by Daffy Duck and Bugs Bunny, I set about filleting two whole ducks, keeping the legs, and jointing the two bunnies from Australian Meats. Slow cooked in a Dutch oven with stock, duck demiglace, brandy, dry white wine, juniper berries, herbs and spices, the result was delicious. The rabbit shredded beautifully and was tender. The bones had imparted collagen and meat had absorbed flavours. Served with home made sour dough bread Melba toasts, cornichons and Dijon mustard, the rillette was a welcomed by friends who had never tried a wascally wabbit. A perfect accompiament to a blanc de blanc Champagne as an appetiser. Highly recommended.