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Mediterranean Confit Rabbit Leg Stew

PREP TIME : 10 minutes
CHILLING TIME : 15 minutes
READY IN : 20 minutes
MAKES : 2

Ingredients

  • 2 Canabec confit duck legs
  • 2 Tbsp (30 ml) olive oil
  • 1/4 cup (60 ml) pancetta, diced
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 sprig of rosemary, chopped
  • 1 bay leaf
  • 1/2 tsp (2 ml) salt
  • 1/4 cup (60 ml) white wine, optional
  • 1 13-oz (380-ml) can of Italian tomatoes, crushed
  • 1 cup (250 ml) chicken broth
  • 1 cup (250 ml) can of white beans rinsed and drained

Instructions

  1. Heat the olive oil in a saucepan over medium heat. Add pancetta and cook for 2 to 3 minutes.
  2. Add the onions, celery, garlic, rosemary, bay leaf and salt. Cook until tender.
  3. Deglaze with the white wine and reduce until almost dry.
  4. Add the confit rabbit legs, chicken broth, tomatoes and beans.
  5. Simmer gently, uncovered, for 5 to 10 minutes to let the rabbit legs soak up the flavours. Season with salt & freshly ground pepper.
  6. Serve with basil leaves, olive oil and Parmesan shavings sprinkled over top.