RABBIT CONFIT Recipe

Inspired by South City Kitchen Midtown

Time2h 30m

Serves4

white bean stew, andouille sausage, kale, mirepoix

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Ingredients

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Main Ingredients

4 pieces Rabbit legs

2 tsp Celtic sea salt

2 cups Duck fat or olive oil

7.05 oz (200 grams) Andouille sausage

14 1/8 oz (400 grams) White beans (canned or cooked)

5.29 oz (150 grams) Kale

1 cup, diced Carrots

1 cup, diced Celery

1 cup, diced Onion

4 cloves, minced Garlic

1 tsp Thyme

2 pieces Bay leaves

to taste black pepper

Method

Cooking Instructions

Prepare the Rabbit

Season the rabbit legs with salt and let them marinate for at least 1 hour.

Sear the Rabbit

In a large pot, heat the duck fat (or olive oil) over medium-high heat. Add the rabbit legs and sear until golden brown on all sides. Remove the rabbit and set aside.

Cook the Mirepoix

In the same pot, add carrots, celery, and onion. Sauté until the onions are translucent, about 5-7 minutes.

Add Garlic and Spices

Stir in the garlic, thyme, and bay leaves. Cook for an additional 2 minutes until fragrant.

Combine Ingredients

Return the rabbit legs to the pot. Add the white beans and enough duck fat to cover the rabbit completely.

Slow Cook

Reduce heat to low, cover, and cook for about 2 hours, or until the rabbit is tender and fully cooked.

Prepare the Kale and Sausage

In a separate pan, sauté the andouille sausage until browned. Add the chopped kale and cook until wilted.

Serve

Serve the rabbit confit over the white bean stew, topped with the sautéed andouille sausage and kale.