Ingredients List

Chef’s Mandatory Prep

Do this before cooking: because rabbit is naturally lean, choose this moisture strategy below to keep the meat juicy, tender, and premium on the plate.

Step-by-Step Instructions

1.        Preheat and prep: Set your water bath to 150°F

2. Bag: Place the cured and dry rabbit legs into a vacuum seal or heavy-duty ziplock bag. Add the duck fat (or other fats), thyme, rosemary, smashed garlic, and peppercorns.
3. Seal and Cook: Seal the bag. Confirm you water bath is set to 150°F (65.5°C) and cook the rabbit legs for 6 to 8 hours until the meat is meltingly tender.

4.        Finish: Remove the bag from the water. Take out the rabbit legs and pat them dry again. (Consume here if you’d like a classic rabbit leg confit or proceed with the Rillets recipe.)

5. The Mix: Add the cooked legs to a mixing bowl and shred the meat. Discard the bones. Blend the shredded meat with 240 grams of the warm melted fat and 240 grams of the reduced cooking stock. Mix thouroughly to achieve a spreadable consistency.
6. Portion: Place the warm mixture into 2 ounce or 4 ounce ramekins and pack flat leaving a small lip of the container exposed.
7. The Seal: Pour a final 30-gram layer of clean, melted fat or clarified butter over the packed ramekins to preserve the color and texture while curing in the fridge.

8.        Rest: Let ramekins sit in the fridge for at least 4 hours to set.