Easy recipe Roasted loin of rabbit with langoustine and lardo, potato nests, asparagus and samphire

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about five hundredg/onelb twooz rabbittwo banana (Recipes by ingridients banana) shallotstwo garlicfiftyg/twooz tomatoesone sprig fresh tarragonfiftyml/twofl oz armagnac six hundredml/twentyfl oz chicken stockfiftyml/twofl oz milkand freshly ground saltblack pepperabout fiveg/¼oz lecithin (optional) two hundred and fiftyg/about nineoz apricotthreeg agar-agartwo loins of rabbitand freshly ground saltblack pepperabout eight thin slices pancettaone-two tbsp olive oilabout four rabbit (Recipes by ingridients rabbit) kidneysone tbsp olive oiltwo banana (Recipes by ingridients banana) shallotsthree hundredml/about ten½fl oz chicken stockfiftyml/twofl oz double creamone hundredml/three½fl oz squidone tbsp tarragontwo litres/three½ pints vegetable oilfour hundredg/about fourteenoz Maris Piper potatoesabout eight langoustinesone hundredg/three½oz lardtwo asparagustwentyg/oneoz butterand freshly ground saltblack pepperone hundredg/three½oz samphirefiftyg/twooz sea aster olive oiland freshly ground saltblack pepperabout twelve fresh whole almonds. Roasted loin (Recipes by ingridients loin) of rabbit (Recipes by ingridients rabbit) with langoustine and lardo, potato nests, asparagus and samphire. This unusual rabbit (Recipes by ingridients rabbit) main course is a medley of fresh flavours from both the earth and the sea..