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Confit Rabbit and Potato Roulade, served with lambs' leaf salad with balsamic syrup.

I've picked his recipe for confit rabbit, because ‘confit' is a word you find a lot on restaurant menus. Now you can try it for yourself.

Serves:  4

Ingredients:

Confit of Rabbit:

6 legs of rabbit
Coarse salt
1 litre duck fat
Thyme and rosemary.

Roulade:


4 large Potatoes
120gr. Clarified butter
280gr. Confit rabbit

Dressing for salad:


50ml Olive oil
50ml Walnut oil
50ml Vegetable oil
25ml lemon juice
25ml Soya sauce

Method

Confit of Rabbit:

Sprinkle some salt in a container, place the legs on top and sprinkle more salt on top of them. Add the thyme and the rosemary, cover and refrigerate for 24hrs. Melt the fat with a cup of water in a large pot, wash legs to remove salt and place them in the fat, cooking slowly for 1-2hrs, until the meat is very tender. Remove the legs from the fat and flake the meat off the bone. Add a little fat to this meat to make it soft enough to roll.

Roulade:

Slice the potatoes lengthways into paper-thin slices. Add the butter and season. Place them on a baking sheet and cook until tender but not coloured. Remove from the tray and place them on thin foil, overlapping them to form a rectangle. Roll out the confit and place on top of potatoes, leaving an overlap at one end. Roll up like a Swiss roll and refrigerate for 3hrs. Cut slices through the foil (2 inch), and leaving the foil on, fry both sides till golden brown.

Dressing for salad:

Blend all together and season with salt and pepper.

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