AT A GLANCE
"Sometimes I think anything cooked slowly in pork fat would taste delicious," writes Rodney Dunn. "Here I've opted for rabbit, but chicken could easily be substituted. The pickled vegetables add the perfect piquancy to balance the rich confit in a sandwich."
|01||Place rabbit pieces in a non-metallic ovenproof dish that will hold them snugly. Scatter evenly with 2 tbsp sea salt, bay leaves and garlic, then cover and refrigerate overnight.|
|02||Next day, remove rabbit from dish, reserving garlic and bay leaves. Rinse rabbit under cold running water, pat dry with paper towels and return to rinsed-out dish with bay leaves and garlic. Preheat oven to 120C.|
|03||Melt fat in a saucepan, then pour it over rabbit. Cover dish with foil, then place in oven and cook for 3 hours. Remove and set aside to cool. The confit will keep, immersed in fat and refrigerated, for up to 2 weeks; to retrieve individual pieces, use a sterilised spoon (see note).|
|04||For pickled vegetables, place all vegetables in a non-metallic bowl, scatter salt over and mix to combine. Cover bowl and set aside at room temperature for 2 hours. Meanwhile, combine vinegar, sugar, garlic, dill and spices in a non-reactive saucepan. Stir over medium heat until sugar dissolves, then set aside to cool to room temperature. Rinse salt from vegetables and pat dry using a clean tea towel. Combine vegetables and pickling liquid and refrigerate for 3 hours (they will keep for several weeks in the fridge).|
|05||For garlic and anchovy mayonnaise, place garlic, anchovies, lemon juice and yolks in the bowl of a food processor and process until smooth, light and frothy. With the motor running, add oil in a thin steady stream until mayonnaise is thick and emulsified, then season with sea salt and freshly ground black pepper and refrigerate until required.|
|06||Halve bread rolls, spread some mayonnaise on each side, then fill with shredded rabbit and drained pickles and serve.|
Note Duck fat is available in cans and jars from select delicatessens. To render pork fat, ask your butcher for pork back fat. Cut it into 1cm pieces and place in a saucepan with about 3cm water. Simmer over medium-high heat until all the fat has rendered - this will take 1-2 hours - and only crisp, golden cubes remain. These scratchings can also be eaten as a salty snack, but are not for the faint-hearted! Strain the liquid, which should be clear, through a fine sieve into a clean container. Store lard in an airtight plastic container in the refrigerator - it will keep for several months. To sterilise a spoon, simply pour boiling water over it. Using a sterilised spoon avoids introducing anything undesirable into the confit. This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.
FRAGRANT HOPPY ALE. , suggested by MAX ALLEN