> How to cook

How to confit a leg of rabbit

How to confit a leg of rabbit

How to confit a leg of rabbit

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.

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.

 
 

Comments ()

How to confit a leg of rabbit

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...