Confit is a traditional French process where an ingredient is cooked at a low temperature in fat. The technique is an ideal fit for rabbit legs as it will successfully break down the connective tissue in this 'well-exercised' cut.
Ingredients
Metric
Imperial
- 4 rabbit legs
- salt, 30g per kilo of meat
- 1l duck fat, melted
Method
1
Firstly, dry-cure the rabbit leg in salt; rub the salt into the legs and leave covered in the fridge for 6 hours
2
Wash off the salt and dry the legs thoroughly
3
Preheat the oven to 130°C/gas mark 1/2
4
Put the legs into a snug roasting dish and cover with the duck fat
5
Cover the roasting tray with foil and place in the oven for 3-4 hours until the meat is tender and falling away from the bone
6
Remove the legs from the fat and serve immediately
Variations
The duck fat can be replaced with vegetable oil.
The legs can be quickly pan-fried after cooking to caramelise the outside. The legs can then be served as they are or you can pull the meat off the bone and use as part of a larger dish as you might with duck confit.
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