Confit of Rabbit Legs on a Bittersweet Salad

Name: Confit of Rabbit Legs on a Bittersweet Salad
Cuisine: French
Ingredients: Legs and bones of 3 young rabbits; 2 teaspoons finely chopped fresh savory leaves; 2 teaspoons finely chopped fresh oregano flowers; Large pinch of cayenne pepper; Kosher salt as needed; 6 boiling onions; 6 shallots; 8 cups rendered duck fat; 1 medium-ripe Bose pear; ½ cup dry white wine; 2 tablespoons balsamic vinegar; 1 teaspoon sweet yellow mustard; ½ cup walnut oil or olive oil of your choice; ½ cup walnut oil or olive oil of your choice; Pepper from the mill; 2 cooked medium-size yellow Chiogga beets; 2 cooked medium-size red Chiogga beets; 2 large yellow Belgian endives, cleaned; 2 large red American endives, cleaned; 1 small head very pale chicory (called frisée), cleaned and separated into leaves; 1 small head escarole with as white a center as possible, cleaned and broken into bite size pieces; 1½ tablespoons finely scissored fresh chives

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A thoroughly modern preparation which mixes southwestern French and modern American cuisines. This formula does not use the rabbit loins; for a quick recipe to use them and the recipe for rillettes to use the remainder of the rabbit. Wash all the bitter salad greens thoroughly but quickly as too much water renders them extra bitter.

Ingredients

Americas
Europe
France
United States
Gluten-free

Ingredients

Method