Fergus Henderson : confit of rabbit leg in broth

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Serves four

For the aïoli

Step 1
First, confit the rabbit.

Step 2
In a plastic, glass or china container, scantily scatter salt, pepper and a couple of sprigs of thyme.

Step 3
Lay in the rabbit legs in a single layer and scatter more salt, pepper and thyme on top.

Step 4
Cover, then refrigerate for 24 hours.

Step 5
Remove the legs and brush off any salt, pepper and thyme.

Step 6
Dry the legs with a clean towel, place in an oven dish or pan and add enough duck, goose or pork fat (or a combination) to submerge the legs.

Step 7
Cover with foil and cook in a medium oven until the flesh is giving but not falling apart – about two hours.

Step 8
Transfer the meat to a sealable glass, plastic or china container, then pour over the fat to cover.

Step 9
You can make this confit far in advance, in which case seal the container, leave it to cool, then refrigerate.

Step 10
Either way, make sure the legs are at room temperature before cooking them further.

Step 11
Make a stock with rabbit and/or chicken bones and the vegetables.

Step 12
Meanwhile, make the aïoli.

Step 13
Put the garlic in the chopping bowl of a food processor with a pinch of salt (this helps to break it up) and pepper, then whizz until finely pulped – this is important, because you do not want garlic chippings in the aïoli.

Step 14
With the motor running, add the egg yolks, let them meet the garlic for a moment, then slowly add the oil in a gentle stream.

Step 15
The emulsion should safely hold up to 300ml oil; at that point, take a view and, if you can, add a little more oil.

Step 16
Add lemon juice, tasting as you go, adjust the seasoning and refrigerate.

Step 17
Strain the stock into a pan, then bring to a boil and add the shallots.

Step 18
Cook for 10 minutes, then add the rest of the vegetables except the turnip tops.

Step 19
Cook for eight minutes, then reduce the broth to a gentle simmer.

Step 20
Lift the rabbit legs from their fat and use your fingers to scrape off any excess.

Step 21
Add the legs to the pot and let them gently heat through and soften.

Step 22
When they are hot and the vegetables are cooked, stir in the turnip greens and wait for them to wilt.

Step 23
Season to taste, then ladle into deep plates or shallow bowls, so a ladle of broth can be poured over each serving.