Rabbit Legs Confit with Olives and Oranges

Rabbit Leg Confit with Olives and Oranges

Rabbit Legs Confit with Olives and Oranges is a less traditional but festive enough and absolutely succulent holiday main course. ‘Confiting’ the rabbit meat gives it an amazingly soft and silky texture, which alone will make your holiday dinner memorable.

Serves 6

Ingredients:
6 rabbit legs
2 sprigs of fresh rosemary
10 fresh sage leaves
3 Tbs sea salt
10 black pepper corns
corn oil as needed
1 Tbs duck fat or butter
2 garlic cloves
2 oranges, sliced
1 cup black olives

For the Mustard Sauce:
250 ml cooking cream
1/2 Tbs corn flour
1 tsp Dijon mustard
1 tsp whole grain mustard
1/2 Tbs white wine
1 tsp salt
1/4 tsp black pepper
1 garlic clove
1 sprig fresh thyme

Dry-cure the meat: Wash and pad dry the rabbit legs, clean any stray hair.
Place the legs in a bowl and sprinkle 2 to 3 table spoon of sea salt depending of the size of the legs, count 2 spoons per kilo of meat. Add 2 sprigs of rosemary and 2 leaves of sage, cover with cling film and refrigerate for 8 – 10 hours.

Preheat the oven to 120C.

Confit the rabbit legs: Wash off the salt under running cold water, pad dry the rabbit legs and place them in a fitting baking pan. Throw in the pepper corns and add enough oil to the pan to completely cover the legs. Cover the pan with aluminum foil and put in the oven for 3 hours.

Brown the rabbit: Remove the legs from the baking pan and let cool slightly. Heat 1 table spoon of duck fat and 2 table spoons of the oil from the baking pan in a large sauce pan and brown the rabbit legs on all sides working in badges if your pan is not large enough. Add the garlic to the pan to favor the oil, but make sure to remove it before it starts burning. Transfer the rabbit to the serving platter.

Sauté the olives and oranges: Discart the oil used for the browning reserving 1 tablespoon. Place the oranges in the pan and cook until browed on both sides. Transfer them to the serving platter. Add the olives to the pan and sauté for 30 second, add them to the platter.

Make the sauce: In a small nonstick saucepan combine the cold cream and corn flour and stir until the corn flour dissolves. Whisk in the rest of the ingredients and heat over medium fire, whisking constantly until the sauce thickens. Remove and discard the garlic clove and thyme. Transfer the sauce to a gravy boat.

Decorate with the remaining sage leaves and serve.

Wine suggestions: Chateauneuf du Pape

Make it ahead: This recipe is perfect for entertaining as it can be made up to 3 days before serving. Confit the rabbit legs, allow the to come to room temperature in the baking pan, then transferee to a glass bowl together with the oil, cover and refrigerate. Before serving, simply brown the rabbit legs and sauté the olives and oranges.

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