Rabbit Leg Confit Recipe | Chef's Recipe | Jordan Winery
This classic Rabbit Confit recipe is inspired by one of our chef's mentors in France. A wonderful food and wine pairing with Jordan Cabernet.
Ingredients
- 6 rabbit legs and thighs
- 1 Tbsp Sarawak black peppercorns
- 1 Tbsp coriander
- 1 star anise
- 3 Tbsp sel gris
- 2 bay leaves
- 1½ Tbsp Demerara sugar
- 5 sprigs marjoram
- 10 sprigs thyme
- 3 shallots
- 3 garlic cloves
- 5 cups duck fat
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