Confit Rabbit Hind Recipe

Cure rabbit

Pat rabbit hindquarters dry. Rub each piece evenly with coarse sea salt, cracked peppercorns and lemon zest. Place rabbit in a single layer in a shallow dish, tuck garlic cloves, thyme sprigs and bay leaves among the pieces. Cover and refrigerate for 6–8 hours (or overnight) to season and remove excess moisture.

Rinse and dry

After curing, remove rabbit from refrigerator. Rinse salt and aromatics under cold running water. Pat pieces thoroughly dry with paper towels. Let rest at room temperature for 30 minutes.

Slow confit

Preheat oven to 120°C (250°F). Place rabbit hindquarters in an ovenproof deep baking dish or Dutch oven in a single layer. Pour the duck fat (or clarified butter) over the rabbit until pieces are submerged. Add any remaining thyme sprigs and a couple bay leaves. Cover tightly with lid or foil and transfer to oven. Confit gently for 2.5–3 hours, until meat is tender and pulls easily from bone.

Cool and store

Remove the dish from the oven and let the rabbit cool in the fat to room temperature (about 30–45 minutes). If not using immediately, transfer pieces to a container, cover with fat and refrigerate. For plating, remove the rabbit from fat and reserve fat for searing.

Crisp before serving

When ready to serve, heat a skillet over medium-high heat with 1 tablespoon olive oil. Wipe excess fat off rabbit surface (leave a light glaze), then sear skin-side down until golden crisp, 2–3 minutes. Turn and quickly crisp the other side 1–2 minutes. Finish with a few thyme leaves. Keep warm while plating.

Place cubed potatoes in a pot and cover with cold salted water by 2 cm. Bring to a simmer over medium-high heat and cook until potatoes are very tender when pierced, about 15–20 minutes. Drain thoroughly and return to the hot pot for 1 minute to evaporate remaining moisture.

Warm milk in a small saucepan or microwave until hot but not boiling. Mash potatoes with a ricer or potato masher until smooth. Add cultured butter in pieces, mixing until incorporated. Gradually add warmed milk while whipping with a hand mixer or sturdy whisk to reach a light, whipped texture. Stir in sour cream if using. Season with fine sea salt and white pepper. Keep warm on very low heat, covered, or hold in a warm oven (80–90°C) until plating.

Render pancetta

In a cold skillet add the diced pancetta and place over medium heat. Cook, stirring occasionally, until fat renders and pancetta is crisp, about 6–8 minutes. Remove pancetta with a slotted spoon to a paper towel–lined plate; reserve 1 tablespoon of the rendered fat and the crispy pancetta bits for garnish. Pour remaining fat off (or reserve for other use).

Blanch peas

Bring a small pot of salted water to a boil. Add spring peas and blanch 1–2 minutes until bright green and tender-crisp. Shock immediately in an ice bath to stop cooking, then drain well.

Make vinaigrette

In a mixing bowl whisk together white wine vinegar, minced shallot, lemon juice and salt until salt dissolves. Slowly whisk in olive oil to emulsify. Stir in chopped mint and parsley, then add blanched peas and quartered cherry tomatoes. Add the reserved 1 tablespoon pancetta fat for extra flavor, and fold in most of the crispy pancetta bits, reserving a small amount for garnish. Adjust seasoning with black pepper and additional salt if needed.

Plate a generous spoonful of the cultured butter whipped potato in the center of each warmed plate and spread into a small mound.

Arrange one confit rabbit hindquarter (or half, depending on size and portioning) atop or beside the potato. Spoon a few tablespoons of the pancetta, pea and tomato vinaigrette around the rabbit and potato so peas and tomatoes are visible.

Scatter remaining crispy pancetta bits and microgreens or pea shoots over the dish. Drizzle a teaspoon of good olive oil or a little reserved rabbit fat for gloss. Finish with a light grind of black pepper and a few small thyme leaves.

Serve immediately while rabbit skin is crisp and potatoes are warm.