Confit of Rabbit


1 Rabbit cut up into 6 pieces

300g Duck fat

300ml of olive oil

Dry marinade

3 tablespoons rock salt

2 tablespoons sugar

Fresh herbs crushed to release the flavour – rosemary, thyme, lavender stalks

Spices crushed – cinnamon stick, juniper berries, peppercorns

Garlic – 2 cloves sliced

Star Anise – x 3 or 4 (optional)

1 tablespoon of Gin or Whisky or Calvados (optional)

Serves 4 -6


Wash and dry the joints of rabbit. Pat dry with a tea towel or paper towel.

Put all of the dry marinade ingredients (except the garlic) into a bowl and ensure that each joint is coated.

Cover and leave in fridge for 24 hours min and up to 48 hours if you have time. Half-way through the marinade add the garlic and if you want a little alcohol such as Calvados, Gin or Whisky.

Put oven on 100C/210F important that the oven is not higher or you will burn the meat.

When ready to cook, remove the meat from the marinade, wash off the remains and dry the joints again.

In an iron saucepan melt the duck fat and mix with the olive oil but don’t get the oil hot.

Place the meat into the oil and if you like you can add a few star anise at this stage to add more flavour.

Cook for one hour 30 minutes – check that the fat is gently simmering not cooking the meat and itself.

You can leave in the oven for 2 hours but that should be enough for rabbit. Remove and leave to cool.

You can then put individual joints with some fat into a bag and store in the fridge for a few days. You can then take the meat and pan fry before serving with salad and bread or salad and new potatoes.