Equipment
Ingredients
Rabbit Cure
- 2 rabbit legs, whole
- 30 g coarse sea salt
- 4 fresh thyme
- 6 juniper berries, crushed
- 2 garlic, smashed cloves
Confit
- 500 g duck fat
Vinaigrette
- 30 ml sherry vinegar
- 10 g dijon mustard
- 1 shallot, finely minced
- 90 ml extra virgin olive oil
- black pepper, freshly cracked
Assembly
- 1 ciabatta bread
- 100 g mâche (lamb's lettuce), washed and dried
- 10 g chives, finely chopped
Nutrition (per serving)
Method
The day before serving, combine salt, crushed juniper berries, thyme, and smashed garlic. Rub the mixture thoroughly over the rabbit legs. Cover and refrigerate for 24 hours to cure.
Preheat oven to 110°C/230°F. Rinse the cure off the rabbit legs thoroughly with cold water and pat completely dry. This step prevents the final dish from being overly salty.
Place rabbit legs in a heavy pot (Dutch oven) and cover completely with melted duck fat. Bring to a very gentle simmer on the stove, then transfer to the oven uncovered. Cook until the meat is extremely tender and pulling away from the bone, approximately 3 to 4 hours.
Remove rabbit from fat and let cool slightly. While still warm, shred the meat from the bones using two forks. Discard bones and gristle. Stir in 20-30ml of the warm duck fat to keep the meat moist. Season with black pepper (salt should not be needed due to curing).
Slice the ciabatta into 2cm thick slices. Brush lightly with olive oil or reserved duck fat. Toast in a pan or oven until golden brown and crisp.
In a small bowl, whisk the sherry vinegar, dijon mustard, and minced shallot. Slowly drizzle in the olive oil while whisking vigorously to emulsify. Season with pepper.
To assemble, pile a generous amount of shredded rabbit onto each toast. Toss the mâche lightly with just enough vinaigrette to coat the leaves (do not drown them). Top the rabbit with the dressed greens and garnish with fresh chives.
Chef's Notes
- Save the leftover duck fat. Strain it through cheesecloth and store in the fridge; it is liquid gold for roasting potatoes.
- The curing step is non-negotiable. It seasons the meat to the bone and draws out excess moisture, resulting in that signature dense, silky confit texture.
- For a true bistro touch, rub a raw clove of garlic on the hot toasted ciabatta before adding the rabbit.
- If mâche is unavailable, micro-arugula or watercress make excellent substitutes providing similar pepperiness or nuttiness.
Storage
Refrigerator: 1 week — Store the rabbit meat submerged in its own fat (rillettes style). Assemble tartines fresh.
Freezer: 3 months — Rabbit confit freezes exceptionally well in vacuum bags.
