Scottish Mountain Hare Rillettes, Foie Gras, Huckleberry Jam, and Ice Plant

Break down hares into 6 parts (forelegs, hind legs, split saddle) and soak in ice water 2 days. Rinse hares and pat dry. Place hares in a vacuum bag with corn brine, seal, and refrigerate 1 week. Heat the water bath of an immersion circulator to 139ºF. Drain and rinse hares. Place hares in a vacuum bag with duck fat, thyme, and bay leaves. Seal and cook sous vide 1 1/2 hours. Let cool in bags at room temperature for 45 minutes. Pack bags in ice and refrigerate 24 hours. Let bags of hare come to room temperature, so duck fat melts; drain hare, reserving fat. Pick all meat from hare bones; discard bones and any buckshot. Cut half the meat into small- to medium-diced pieces. Transfer remaining meat to stand mixer fitted with paddle. In a small pot over medium heat, combine sherry, Sherry vinegar, and chocolate and reduce by half; cool slightly. While mixing hare meat, slowly drizzle in the reduction. Add enough duck fat to moisten the mixture. Fold in diced meat. Scale meat mixture. Fold 1 percent Activa by weight into meat. Press meat into a terrine mold lined with plastic wrap. Top with weight and refrigerate 24 hours. Spread a thin layer of foie gras mousse on top of pressed meat. Cover and refrigerate until set. Pour a thin layer of foie gras fat on top of the mousse. Cover and refrigerate at least 2 hours. Serve slices topped with dots of huckleberry jam and ice plant sprigs.