Rabbit Leg Confit Sous-Vide
Confit is a traditional French cooking process, combining it with the sous-vide cooking technique slowly breaks down the connective tissues and fibres delivering extremely tender and moist meat.
EQUIPMENT (click pictures for details)
Ingredients
- 4 pcs rabbit legs
- 1-2 pcs thyme sprigs chopped
- 1 pc rosemary sprigs chopped
- 2 pcs garlic cloves chopped
- 80 ml olive oil or avocado oil grape seed oil
Instructions
Prepare the rabbit legs
- Season the rabbit legs with avocado oil, garlic, thyme, rosemary, salt and pepper.
- Place the rabbit legs in a sous-vide pouch with the oil and seal.
- Immerge the sous-vide bag for 8 hours in a preheated water bath at 75°C.When cooked remove the bag from the water bath and serve immediately or cool until needed.
Serve the dish
- Reheat the rabbit with the jus and serve with the roasted potatoes.
Notes
- Cook the rabbit leg confit sous-vide at 75°C for 7-8 hours, but a rabbit saddle cooks at 64°C for 4 hours.
- Add 2 tbsp of Riesling or Chardonnay wine to the rabbit seasoning for extra flavour.
Nutrition for 1 portion
Calories: 165kcalCarbohydrates: 0.3gProtein: 0.3gFat: 18gCholesterol: 1mgSodium: 1mgFiber: 0.1gSugar: 0.01gVitamin A: 19IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
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