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This classic confit recipe was inspired by one of our chef’s mentors who cooked in France. Slow poaching in clarified duck fat gives the best, most savory flavors to the meat. Confit is a wonderful food & wine pairing experience with a Bordeaux-style red like Jordan Cabernet Sauvignon.
6 rabbit legs and thighs
1 Tbsp Sarawak black peppercorns
1 Tbsp coriander, toasted
1 star anise
3 Tbsp sel gris
2 bay leaves
1½ Tbsp Demerara sugar
5 sprigs marjoram
10 sprigs thyme
3 shallots, sliced
3 garlic cloves, crushed
5 cups duck fat
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 Cabernet Sauvignon.
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