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.
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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