Recipe Rabbit confit with gratin potatoes
- For 4 people:
- 1 rabbit
- 4 potatoes
- 1 head of garlic
- 1 piece of chilli pepper
- 4 tablespoons fresh cream
- 2 l of water
- olive oil
- 6-8 pepper balls
- 50 g of herbs from Provence
Preparation of the recipe for Rabbit confit with gratin potatoes:
Peel the potatoes, cut them into thin slices with the help of the mandolin and soak them in a bowl with water, salt and a few balls of pepper for about 12 hours. Then, spread them in a baking dish and add some of the soaking liquid. Spread the potatoes with the fresh cream and sprinkle with herbs from Provence. Bake at 210º C for 1 hour.
Put plenty of oil in a casserole with a whole garlic head and a chili pepper tip. Chop the rabbit and season it. Enter it in the casserole and let it confit at 50-55º for approximately 15 minutes.
Then, transfer the pieces to a casserole with plenty of hot oil and fry them briefly.
Flatten the rabbit with a piece of potato pie. Sprinkle with salt crystals and serve.