Rabbit Porchetta with “Vignole” and Rabbit Confit

Adapted by StarChefs.com
May 2012
Yield: 4 servings

INGREDIENTS:

Rabbit Porchetta
2 whole rabbits
salt
freshly ground black pepper
Dried tarragon
Rabbit Confit
4 front legs from rabbit
salt
freshly ground black pepper
lemon zest
duck fat
Rabbit Jus
rabbit bones
1 quart chicken stock
mirepoix roasted
Vignole
duck fat
1 shallot finely diced
¼ cup green garlic finely diced
1 cup hulled English peas blanched
1 cup fava beans blanched and removed from inner pod
1 cup asparagus thinly sliced
salt
freshly ground black pepper
lemon zest
To Assemble and Serve
extra virgin olive oil
butter

METHOD:

For the Porchetta:

Remove the front legs and reserve. Working down the length of the back, debone the rabbits, starting with the back leg at the hip and working around the ribs to keep the loin, belly, and hind leg all attached. Reserve the bones.

Remove the loin from the outer skin. Debone the hind legs still attached to the belly, and lightly pound to flatten. Score the loin so it can be folded in half. Season the inside of the leg and the loin with salt, pepper, and tarragon. Place the loin into the leg perpendicular to the length of the rabbit, and roll the hind leg over into the belly. Once it is rolled tightly, truss with butchers twine. Seal in a cryo vac bag and cook at 155°F for 45 minutes. Remove and cool until ready to serve.

For the Rabbit Confit:

Season the rabbit legs with salt, pepper, and lemon zest, and let sit for 24 hours. Brush off any excess salt and slowly cook the legs in duck fat until tender. Pull the meat off the bones and reserve in fat until ready to serve.

For the Rabbit Jus:

Roast the rabbit bones until brown and caramelized. In a large stock pot, cover the bones with chicken stock and simmer for 2 hours. Add mirepoix and simmer for 30 to 60 minutes. Strain and reduce liquid to jus consistence.

For the Vignole:

In a warm sauté pan, with some duck fat from the confit, sweat the shallot and green garlic. Add the peas, beans, and asparagus, and cook together. Season with salt and pepper. Fold in Confit (drained of duck fat) and warm. Add lemon zest.

To Assemble and Serve:

Reheat the Porchetta and sear in a hot sauté pan with olive oil and butter until golden brown on all sides. Rest, then slice into ¼-inch medallions. Plate on a warm dinner plate, drizzle Jus and extra virgin olive oil.