Confit-Roasted Rabbit

Confit-Roasted Rabbit

This confit-roasted rabbit is slow cooked in duck fat along with rosemary and garlic until crispy on the outside and lusciously tender.

You can use any type of fat, like pork fat, chicken fat, butter, olive oil, etc. to make this dish, though duck fat has a great flavour for it. 

Either shred the meat and serve it like that, or keep the pieces whole and serve as part of a luxurious meal!

  • Prep Time15 min
  • Cook Time3 hr
  • Total Time3 hr 15 min
  • Yield1 rabbit


  • 1 rabbit, cut into 6 pieces (front legs, saddle, back legs)
  • 21oz (600g) duck fat
  • 1 head garlic, each clove peeled and smashed
  • 2 sprigs fresh rosemary
  • 12 juniper berries, lightly crushed
  • Kosher salt
  • Cracked black pepper



Preheat oven to 300°F (150°C, gas mark 2).


Season the rabbit pieces generously with salt and pepper.

Melt the fat if necessary and add to an oven proof dish. 

Add the rabbit, garlic, rosemary, and juniper berries to the fat. 

Try to make sure everything is mostly covered in the fat. 


Put in the oven for 3 hours. 

Confit-Roasted Rabbit

Gently remove the rabbit pieces and serve, OR let cool in the fat, then refrigerate. Melt the fat to remove rabbit as needed. This should last for several days in the fridge if covered by the fat. 


I served mine as a fancy dinner, perched on top of porcini mashed potatoes with porcini gravy and sliced truffles. Enjoy!

Confit-Roasted Rabbit

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