I was introduced to this delicacy thanks to one of my mentors. Slowly poach in clarified duck fat, then either pan sear or grill to finish and crisp the skin.
Pair with: Jordan Cabernet Sauvignon
Preheat oven to 200°.
In a small sauce pan over medium high heat, toast black peppercorns, coriander and star anise until fragrant. Set aside to cool.
In a large non-reactive bowl, combine rabbit, spices, sugar, herbs, shallots and garlic. Press mixture into duck. Tightly cover and marinate for 48 hours.
Carefully brush marinade from rabbit and place in an earthenware casserole or heavy, lidded 6 quart stock pot.
Melt duck fat and pour over rabbit to cover. Allow to cook gently until meat is easily pierced and nearly falls away from the bone, approximately 1½ hours.
Remove rabbit and place in a storage container. Strain fat to cover completely and quickly cool over ice. Refrigerate and allow the confit to rest for a minimum of one week and up to one month.
To serve, render crisp in cast iron, then enjoy with whole grain mustard, a loaf of country bread and bottle of Jordan.