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Ingredients
- rabbit
- Confit in duck fat
- salt and pepper
Method
Take all four legs off the rabbit. Cut carcass into quarters.
Confit in duck fat at 100 degrees for 12 hours, then shred finely.
Pour enough fat on to shredded rabbit to coat, then season with salt and pepper.
Place in moulds and cover top of the moulds with a thin layer of fat.