Rabbit Leg Confit

Yield makes 4 legs
RECIPE Ingredients
  • 4 Rabbit Legs
  • 3 teaspoons kosher salt
  • 4 cups Duck Fat
  • 1 shallot, peeled and halved
  • 5 cloves garlic, peeled and smashed
  • 3 bay leaves
  • 8 cloves
  • About 12 whole black peppercorns
  • 4 whole star anise pods
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • Lemon wedges, for squeezing
Recipe notes
Simple to make, our flavorful rabbit confit recipe is great on its own and makes a base for other recipes like Buttermilk Fried Rabbit and Easy Rabbit Rillettes.
RECIPE Preparation
  1. Place rabbit legs in a non-reactive dish and sprinkle with salt; let stand for about 2 hours.
  2. Preheat oven to 275 degrees F.
  3. In a small Dutch oven, melt duck fat over medium heat. When completely melted, add shallot, garlic, bay, cloves, peppercorns, star anise, thyme, and rosemary.
  4. Remove rabbit and brush off salt. Place rabbit in the warm duck fat. Bring mixture to a bare simmer then place in the oven. Cook until rabbit is completely tender, almost falling off the bone, about 3 hours.
  5. Remove rabbit legs to a clean, sealable container. Strain duck fat, discard aromatics. Pour strained duck fat over confit and store covered in the refrigerator until needed. (Confit will keep up to 2 weeks in the refrigerator.)
  6. When ready to serve, remove confit from the fat (wiping away excess) and heat through under a broiler, in a heavy skillet on the stove, or on a grill.

Recipe tips: cooked confit can be vacuum sealed and frozen for up to 1 year. Try rabbit confit shredded over a salad, tossed in pasta, or tucked in a sandwich. Duck fat is one of the few fats that can be reused again and again without degrading. Just strain the fat using a coffee filter set in a fine mesh sieve and store in an airtight container in the fridge.