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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.
Firstly, dry-cure the rabbit leg in salt; rub the salt into the legs and leave covered in the fridge for 6 hours
Wash off the salt and dry the legs thoroughly
Preheat the oven to 130°C/gas mark 1/2
Put the legs into a snug roasting dish and cover with the duck fat
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
Remove the legs from the fat and serve immediately
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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