2 garlic cloves, finely chopped
1 large onion, roughly chopped
6–7 fresh tarragon sprigs, leaves stripped from the stalks and chopped
3 tbsp Dijon mustard
500ml/18fl oz chicken stock (see tip)
1 heaped tbsp plain flour
salt and freshly ground black pepper
50g/1¾oz duck fat or clarified butter
60g/2¼oz full-fat crème fraîche
100g/3½oz smoked bacon lardons or diced pancetta
2 young farmed rabbits, about 700g/1lb 9oz each, both jointed into 6 pieces
200ml/7fl oz dry white wine