Rabbit Confit with Polenta Capelletti and Mushrooms
Chef Dante Boccuzzi of Dante Cleveland, OH
Adapted by StarChefs.com
March 2008

Yield: 4 Servings


    Rabbit Confit:
  • 4 rabbit legs
  • 3 Tablespoons brandy
  • Sea salt
  • Peppercorns
  • 10 cloves garlic
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 cinnamon stick
  • 5 cloves
  • ½ teaspoon coriander, toasted
  • 1 orange rind
  • 1 lemon rind
  • 2 pounds duck fat, warmed

    Polenta Cappelletti:
  • 1 cup milk
  • 1 cup heavy cream
  • ½ cup instant polenta
  • Salt and pepper
  • 2 sheets pasta dough

  • Swiss Chard:
  • ½ Tablespoon duck fat
  • 1 teaspoon shallots, minced
  • 8 stems rainbow Swiss chard, chopped
  • ½ cup chicken stock
  • Salt and black pepper

  • Mushrooms:
  • 1 cup honshimeji mushrooms
  • 2 Tablespoons butter
  • 2 sprigs thyme
  • Salt and black pepper

  • To Assemble and Serve:
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon room temperature butter
  • 4 ounces pancetta, finely diced and cooked crisp


For the Rabbit Confit:
Preheat oven to 300˚F. Put legs in a roasting pan and sprinkle with brandy, and season well with salt and pepper on both sides. Add garlic, rosemary, thyme, cinnamon, cloves, coriander, and citrus rinds; marinate for 30 minutes. Cover legs with duck fat and bake for 3 hours until tender. Set aside, keeping warm.

For the Polenta Cappelletti:
In a small pot, bring milk and heavy cream to a boil. Whisk in polenta and cook slowly over low heat, stirring constantly until cooked. Add Parmesan, season with salt and pepper, and set aside to cool. Cut 2-inch circles in pasta sheets and pipe polenta into center of circles. Fold each circle in half to make a half-moon and bring ends together.

For the Swiss Chard:
In a medium pot, add the shallots with some duckfat and sweat until tender. Add the Swiss chard and chicken stock. Braise until tender.

For the Mushrooms:
Sauté mushrooms with butter and thyme. Season with salt and pepper.

To Assemble and Serve:
In a large pot of boiling salted water, boil cappelletti and toss in olive oil and butter. Pull meat from bone into large pieces. Put Swiss chard in middle of plate, and arrange pile of rabbit meat. Arrange mushrooms and cappelletti around meat. Garnish with Pancetta.



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