Sauté garlic, onion, leek, celery, and carrot in oil for 2 minutes.
Add carcasses and chicken stock to the pan.
Secure rabbit legs and shoulders in muslin and simmer in the stock for 3.5 hours.
Mince the raw rabbit loins with the cooked leg meat.
Sauté garlic and shallots for the burgers, then mix with 200g mince and bone marrow to form four patties.
Blanch thick-cut chips in simmering water for 14 minutes, then cool and roughen edges.
Fry chips at 130°C for 12 minutes until pale, then drain and cool.
Sauté aromatics for faggots, mince the offal, and combine with the remaining rabbit mince.
Shape faggots into 50g balls, brown in a pan, and braise with stock in a 160°C oven for 2 hours under parchment.
Pick meat from a cooked leg, mix with stock and dissolved gelatine, and set in a fridge for 2 hours.
Press picked shoulder meat into a mould and chill for 2 hours.
Bread the shoulders in flour, egg, and breadcrumbs, then deep fry at 180°C until golden.
Wrap rabbit loins with sage and Parma ham, then pan-fry for 4 minutes per side.
Coat anchovies in milk and flour, then deep fry until crispy.
Sauté chicory, stir in double cream and parsley, and keep warm.
Whisk together shredded carrot, salad cream, crème fraîche, and poppy seeds.
Deep fry the blanched chips a second time at 180°C until golden-brown.
Pan-fry the burgers for 5 minutes per side and toast bread discs.
Assemble by layering toast, burger, slaw, and fries, accompanied by loin, faggot, confit, and shoulder.