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Chartreuse of Confit Rabbit with Two Apples

PREP TIME : 15 min
READY IN : 30 min


  • 1 Canabec confit rabbit leg
  • 1 semi-cooked potato, peeled and grated
  • 5 Tbsp (75 g) Canabec fine duck fat
  • 1 green apple
  • 3 Tbsp (50 g) butter
  • Salt & ground pepper to taste


  • 1/3 cup (100 ml) apple juice
  • 1 Tbsp (15 ml) cider vinegar
  • 2 Tbsp (30 ml) sugar
  • 3/4 cup (200 ml) white stock
  • 1 Tbsp (15 ml) cornstarch
  • 1/4 cup (60 ml) 35% cream


  1. Remove the rabbit meat from bone and shred. Warm slightly and set aside.
  2. Wash the apple and remove the core. Slice into 6 rings.
  3. Brown 4 of the apple rings in hot butter to caramelize and set aside.
  4. Preheat a non-stick pan and melt the duck fat. Add the grated potato and salt & pepper to taste. Mix thoroughly and shape into 4 equal patties.
  5. Place the potato patties in the hot fat and cook until golden brown on both sides. Set aside and keep warm.
  6. Dice the two remaining apple slices and cook over low heat with the vinegar, sugar and apple juice.
  7. When the liquid has a syrupy consistency, mix together the stock and cornstarch and add to the juice mixture, whisking constantly until boiling.
  8. Add the cream and season with salt to taste.
  9. Assemble the chartreuses, starting with a potato patty, then an apple slice and then 1/4 of the shredded rabbit.
  10. Repeat the layers and drizzle with the hot diced apple sauce.