Rabbit Confit

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
3130
FAT
1065%
CHOL
46%
SOD
6%

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Ingredients for 4 servings

1 whole rabbit, skinned and cut into 8 pieces

1 shallot, peeled

10 cloves garlic, peeled

3 fresh bay leaves or 6 dried

8 cloves

15 to 20 whole black peppercorns

8 star anise pods

6 cardamom pods

10 sprigs fresh thyme

4 sprigs fresh rosemary

1 teaspoon mustard seeds (yellow or brown)

Kosher salt and cracked black pepper

About 3 to 6 cups or so oil (I usually use a blend of 90 percent canola and 10 percent extra-virgin olive, although you can change that to 50 percent canola and 50 percent olive oil.)

Lemon wedges, for squeezing

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