Chef, Restauranteur & Musician Patrick Quillec

Cuisses de Lapin Confites au Vinaigre de Xeres

{Confit of Rabbit Leg with Sherry Vinegar}

Serves 4

6 rabbit legs (or chicken)
1 teaspoon green peppercorn*
1 teaspoon coriander*
1 teaspoon pink peppercorn*
6 cloves of garlic*
1 sprig fresh rosemary
2.5 tablespoons shallot, minced
3 tablespoons olive oil*
1.5 pounds duck fat*
5 ounces Sherry Vinegar*
16 ounces chicken stock*
1 cube of sugar*
5 tablespoons unsalted butter, cold and cut into small pieces

*products available at French Market

1.Trim your rabbit. Set aside the trimmings.
2. Grind half the peppercorns and coriander, keeping the other half whole.
3. In a casserole dish, rub the rabbit thighs with peppercorns, coriander, salt, rosemary, and garlic cloves and marinate for 12 hours in the refrigerator.
4. Preheat the oven to 250 degrees and add the duck fat to the casserole dish with the duck. Bake for 1.5 hours.
5. While thighs are cooking, brown the rabbit trimmings in olive oil then add the shallots, cooking for 3-5 minutes until brown but not burned.
6. Deglaze the pan with vinegar and add chicken stock and sugar. Reduce and simmer for 30 minutes. Stain the sauce through fine mesh strainer or cheese cloth.
7. Transfer sauce to small sauce pan and whisk in butter. Season with salt and pepper.
8. Serve with potatoes.