Name: Rabbit Confit
Cuisine: American
Ingredients: 8 rabbit leg quarters; 1/4 cup kosher salt; 2 tbsp fresh thyme, chopped; 2 bay leaves, crumbled; 1 tbsp black peppercorns, cracked; 6 cloves garlic, smashed; 4-6 cups duck fat or olive oil; *Traditional Confit Method**; 1. **Curing Process**:; - Cure rabbit legs with salt and aromatics; - Refrigerate 12-24 hours for flavor penetration; - **Purpose**: Seasons and begins preservation; 2. **Preparation**:; - Rinse cured legs thoroughly; - Pat completely dry with towels; - **Critical**: All salt must be removed; 3. **Confit Cooking**:; - Heat fat to 180°F in heavy pot; - Submerge legs completely in fat; - Cook 2.5-3 hours until fork-tender; 4. **Storage**:; - Store legs covered in fat; - **Preservation**: Keeps 2-3 months refrigerated; - Fat layer must completely cover meat; *Service**: Crisp skin under broiler, serve with white beans; *Applications**: Salads, sandwiches, elegant appetizers; ### Roasted and Grilled; ##

Curing Process:
- Cure rabbit legs with salt and aromatics
- Refrigerate 12-24 hours for flavor penetration
- Purpose: Seasons and begins preservation
Preparation:
- Rinse cured legs thoroughly
- Pat completely dry with towels
- Critical: All salt must be removed
Confit Cooking:
- Heat fat to 180°F in heavy pot
- Submerge legs completely in fat
- Cook 2.5-3 hours until fork-tender

Rabbit Confit

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

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