appetizer meal dessert side drink sous-vide recipe
INFO
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Details
Ingredients
- Rabbit legs
- 2 Garlic Cloves smashed
- 1 Bay leaf
- Thyme
- 4-6 oz of Duck Fat
- 1 tsp Salt
- Pepper
- Optional: Sherry vinegar or Balsamic vinegar
- Plastic Wrap
Method
- Pre-heat water bath to 71 °C / 160° F
- Rub the rabbit legs with kosher salt
- Place the legs into a vacuum bag with the duck fat, garlic cloves smashed 1 bay leaf, and 4 sprigs thyme and seal
- Place the bag into the immersion circulator for 4 h
- Remove the bag, strain the fat, set the fat aside
- While warm, shred the rabbit, mix in about 2ox of duck fat and a splash of balsamic
- Place in stand mixer, using the paddle attachement, mix until it is shredded
- Damp a rectangular container, then wipe it (idea is to slightly humidify it to allow the wrap to stick better, layout the plastic wrap making sure it does not bunch
- Add the rillette in an even layer, then roll into a cylinder, using the counter to shape
- Tie both end, place into the fridge until firm, 2-3 hours should be plenty
Great served as appetizer with Cornichon and fresh bread
Quick View
| Sous-Vide | |
|---|---|
| Serve | 4 |
| Preparation Time | 15 mn |
| Cooking Time (sous-vide) | 4 h |
| Temperature | 71 °C / 160° F |
| Authors | Pascal Crausaz |
| Special | - Stand Mixer - Plastic Wrap |