Confit Hind Quarters with Autumn Salad

Premium, approachable, and beautifully comforting: Rabbit hindquarters slowly braised in fat until it reaches a soft and delicate consistency. Paired with a fresh Autumn salad composed of shaved fennel, green...


Prep Time 20 min	Cook Time 6-8 hours	Servings 4	Cut Used Hind Quarter

Ingredients List

Ingredient	Measurement
Rabbit hind Quarters, trimmed and patted dry	4 Hindquarters ~ 3.2lbs
Rendered duck fat, pork fat, or rabbit fat	1000 grams
Rabbit stock or chicken stock	950 grams
Kosher salt	¼ cup
Freshly cracked black pepper	1 teaspoon
Bay leaves	4 each
Fresh thyme	1 bunch
Smashed garlic cloves	8 each

Chef’s Mandatory Moisture Prep

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

[X] Option A: The Quick Brine	Required for this recipe: Rub the rabbit legs evenly with the kosher salt. Place them in a dish, cover, and refrigerate for 2 hours to lightly cure the meat.
	Rinse and Dry: Remove the legs from the fridge, rinse off the excess salt under cold water, and pat them completely dry with paper towels

Step-by-Step Instructions

1. Preheat and prep: Set your water bath to 150°F (65.5°C

Bag: Place the cured and dry rabbit legs into a vacuum seal or heavy-duty ziplock bag. Add the duck fat (or olive oil), thyme, rosemary, smashed garlic, and peppercorns.
Seal and Cook: Seal the bag. Set your water bath 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. Heat a sauté pan over medium-high heat. Add one tablespoon of the fat to the pan and sear the legs for 2-3 minutes per side until crisp and golden brown.

To Serve: Toss shaved fennel and julienned apple in a bowl. Add a few tablespoons of dressing to lightly coat the apple and fennel. Gently fold in the water cress to avoid bruising the leaves. Served with the warm and tender hindquarters.

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