Salad of rabbit confit, apples and pears (Salade de confit de lapin et fruits) from Chocolatier, January 1988 (page 75) by Lydie Marshall

  • kosher salt
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  • red wine vinegar
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Part of "Réveillon: A French-Style New Year's Eve Celebration". Allow at least 48 hours for marination and aging. Can substitute dried rosemary for rosemary, chicken fat for rendered duck fat, and Anjou pears for Bartlett pears.

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Notes about this recipe

  • Eat Your Books

    Part of "Réveillon: A French-Style New Year's Eve Celebration". Allow at least 48 hours for marination and aging. Can substitute dried rosemary for rosemary, chicken fat for rendered duck fat, and Anjou pears for Bartlett pears.

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