This week's recipe is a French classic cooked using a method that translates to the cooking of a meat in its own fat. The end result is similar to braising, where the meat is cooked in a stock until it's so tender it falls off the bone.
With confit, the stock is replaced with a fat, the most common preparation being duck confit, although many meats are well suited to the method.
The rabbit legs are also covered in a salt cure for a few hours prior to cooking. When preparing meat for confit, seasoning it lightly and leaving the salt to penetrate the flesh for a while gives the meat a good depth of flavour. In the absence of duck fat, you can use vegetable or olive oil but the results are much less tasty.
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