14th Mar 2012 - 08:02
Ingredients
Portions: 4 1 kilo rendered duck fat 1 bottle of Port Whole fresh New Zealand breed rabbit 2 vanilla pods 2 Chinese duck pears
Preparation method
Gently simmer rabbit in duck fat and vanilla for eight hours. Poach pears in three-quarters of the Port for half an hour and while still warm, cover with bitter chocolate. Mix the rabbit stock (anything that is not part of the confit - bones etc) and remaining Port together and reduce to make a jus, serve on a bed of mashed potatoes and cover with chives.
Recipe courtesy of