For the rabbit confit:

1. Combine salt and sugar, rub over the skinned rabbit, and let sit for about 4 hours.
2. After 4 hours, rinse the rabbit with cool water and pat dry with a towel. Place rabbit in Dutch oven with melted duck fat, thyme sprigs, and garlic cloves. Cover and place in a 275-degree oven for 3 hours.
3. When the rabbit is finished, it should be tender and pulling away from the bone. Let cool slightly, pull the rabbit meat, and discard the bones. Drain and chill the duck fat (you may use one more time).

For the mushrooms:

1. Preheat sauté pan over medium heat and add oil. When the oil just begins to smoke, add the mushrooms. Sauté for 1 to 2 minutes, add butter, salt and pepper. Serve immediately.

For the eggplant compote:

1. In a medium saucepot over medium heat place a small amount of oil and add the shallots, garlic, and eggplant. Let cook until eggplant begins to brown.
2. Add tomatoes, and let them cook for about 5 minutes.
3. Add remaining ingredients and let cook for 20 minutes, uncovered, or until most of the liquid has cooked out.

To plate:

1. Place eggplant compote in the center of the plate, then a small amount of rabbit confit directly on top, creating height.
2. Place the chanterelle mushrooms around the pile of eggplant and rabbit confit.
3. Optional: garnish the dish with wild watercress or wild arugula.