I confited a rabbit!

This is exciting. It is very exciting. Why? I hear you ask. Well, because I can pretend I am on Masterchef, of course! They are always making a confit of something. A confit of duck, a confit of vegetables, etc etc.

So, using my fabulous new cookbook I got for Christmas, I bought a rabbit, something I have never done before and followed Michel Roux’s recipe for rabbit confit. It was fascinating. Well, actually, it was opposite of fascinating. I just stood and watched a pan do nothing. You have to keep the temperature at 70 degrees the whole time, which is quite low. It bubbles a little at first, then it just sits there, doing nothing. image

So far as I can see, it is a more chic, French way of deep fat frying, minus the batter and bubbling. It is cooked really slowly and then preserved in the fat/oil and will last a few weeks in the fridge.

The rabbit was amazing when I used it to make a cassoulet the next day. Really soft and moist.

Last night I also made tomato confit and garlic confit and used them in my lamb and Mediterranean vegetable dish, from the same cookbook.
image

I am like the confiting queen now! I will just say one thing though, I’m buying more oil every time I go to the shop and it could work out to be an expensive hobby, this confiting thing.

P.S. Danda would like me to tell you the confit joke he and I came up with…. How do you make a duck confit? Lay it down on the sofa and put a pillow under its head.

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7 responses to this post.

  1. That’s funny! Also, it works for me because I do not know exactly what “confit” means.
    I can guess from your post, but still…
    Scott

    Reply

  2. OK the joke is my favorite part because I think I would gag cooking rabbit. Although a good duck confit, I’m down with. Get it?! Tell Danda!!!

    Reply

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