Posted By Newfie2007.

Ingredients.

4 x 250g rabbit legs
20g sea salt
2 garlic cloves, roughly chopped
4 tbsp Thyme, roughly chopped
2 Lemons, zest only
1.5kg rendered duck fat

For the vinaigrette

1 garlic clove
2 tsp Dijon mustard
½lemon, juice only
1 tbsp white wine vinegar
1 tbsp red wine vinegar
150ml light olive oil

For the peas

200g podded peas
50g Greek Feta cheese, grated
50g Mint, finely chopped
50g Basil, finely chopped
1 shallot, finely chopped

For the polenta

900ml Milk
½onion, studded with 4 cloves
1 bay leaf
125g quick cook polenta
125g butter
3 tbsp Mascarpone
sea-salt & freshly ground black pepper

Directions.

Confit rabbit, season legs with sea salt, garlic, thyme and lemon and leave overnight in fridge.
Heat duck fat with 400ml of water in large saucepan. Rinse seasoning off rabbit and add to saucepan. Cover rabbit with greaseproof paper and cook for about 1 hour over very low heat. Remove and drain.
Vinaigrette, finely chop garlic, place in bowl with pinch of salt, mustard and lemon juice. Whisk in wine vinegars and olive oil.
Peas cook in boiling salted water until tender; drain and put in bowl. Combine with feta, herbs, shallots and dress with vinaigrette.
Polenta, heat milk and add onion and bay leaf. Remove from heat and let milk infuse for 10 minutes before straining into saucepan. Return to heat and bring to a simmer. Whisk in instant polenta and cook over low heat, following instructions on packet. Season with salt and black pepper and whisk in butter and mascarpone before serving.
To serve, spoon dollop of polenta onto plate and top with rabbit and peas.