Rabbit confit

Name: Rabbit confit
Prep time: 24 h
Total time: 24 h
Yield: Makes 4 to 6 servings
Ingredients: ¼ cup extra-virgin olive oil; 1 carrot, peeled and chopped; 3 cups duck fat or extra-virgin olive oil; 1 tablespoon butter; 3 cloves; 2 tablespoons sherry vinegar; 1 onion, peeled and chopped; 1 stalk celery, chopped; 6 to 8 cups arugula, trimmed, washed, and dried; Salt and freshly ground black pepper; Salt and freshly ground black pepper; One 2- to 3-pound rabbit, cut into 10 pieces, bones reserved; 3 cups duck fat or extra-virgin olive oil; Coarse salt; 15 branches thyme; 11 cloves garlic, peeled and lightly crushed

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
24 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is also a perfect recipe for chicken or duck; it helps to have a thermometer so you can maintain the right temperature during the cooking. The best thing to round out the meal here is potatoes cut into chunks and sautéed in the fat you used for confiting; when they’re crisp, finish them with a little minced garlic and some parsley.

Ingredients

One 2- to 3-pound rabbit, cut into 10 pieces, bones reserved
11 cloves garlic, peeled and lightly crushed

Method

Set aside the rabbit front legs and bones in the refrigerator. Mix the remaining rabbit with 10 cloves of the garlic, 10 branches of the thyme, and a few pinches of coarse salt and marinate, refrigerated, overnight.
Put the duck fat or olive oil in a saucepan large enough to accommodate it and the rabbit and turn the heat to medium. When the fat melts or the oi