Meyjitte Boughenot

Confit of white farm rabbit leg with fennel and carrot puree and ginger and prune sauce.

6 persons

Ingredients

Rabbit confit
6 large deboned rabbit legs
2 litres duck fat
3 cloves garlic,finely sliced
20g sea salt
1/2 bunch thyme,chopped
Fennel and carrot puree
2 large fennel, cut into large pieces
4 carrots, cut into large pieces
100g butter
salt and pepper
Sauce
200g prunes
30g ginger, finely cut
250ml veal stock
100g butter
200ml dry white wine
1 teaspoon white wine vinegar

Method

Puree

Cook in a steamer the fennel and carrot pieces for 1 hour. puree in mixer with butter, salt and pepper.

Sauce

Boil the prunes in white wine, add ginger and cook until the prunes have soaked the wine. add veal stock, boil and reduce by half. add butter, season with salt and pepper and set aside.

Confit rabbit legs

24 hours in advance season the legs sea salt, garlic and thyme. to cook legs, bring to boil duck fat with 2 cups of water in an oven proof pot. add the legs, return to boil, cover and cook in oven on 220'c for 45 minutes.

Presentation

drain the rabbit legs and pat dry with kitchen paper, place 1 leg in centre of each plate. place a spoonful of puree beside, cover the rabbit legs with the sauce.