Rabbit Leg Confit in Éphémère Apple and Cedar Jelly


Preparation: 30 minutes (excluding confit prep. - 24 hours)

Cooking time: 2 hours

For 2 persons



  • 4 rabbit legs
  • Olive oil
  • 1 tsp. chopped garlic
  • 3 cloves garlic, halved and degermed
  • 7 sprigs fresh thyme
  • 3 bay leaves
  • 1 pinch coarse salt
  • 1 tbsp. marinating spices
  • 2 apples
  • 1 tbsp. butter
  • 2 French shallots, minced
  • 2 cups (16 fl. oz.) cedar jelly or 1 cup (8 fl. oz.) of apple jelly
  • 3 cups (24 fl. oz.) Éphémère Apple
  • Salt or beef extract
  • Brown roux


Rabbit confit preparation:

  • Place the rabbit legs in a dish.
  • Season with marinating spices, bay leaves, chopped garlic, and coarse salt then refrigerate for 24 hours.
  • Remove salt and spices and place the rabbit legs in an ovenproof dish.
  • Cover with olive oil.
  • Add garlic halves and 3 sprigs of fresh thyme.
  • Cook in the oven for about 2 hours at 300°F (rabbit is cooked when the flesh is tender and detaches easily from the bone).
  • Remove rabbit from the oil and place on paper towel to absorb excess fat.


Éphémère Apple sauce with cedar jelly

  • Peel 2 apples and chop into pieces.
  • Fry apples with a pat of butter, French shallots, and 4 sprigs of fresh thyme.
  • Once apples are golden brown, add cedar jelly or apple jelly.
  • Simmer for several minutes.
  • Add 3 cups of Éphémère Apple.
  • Simmer for about 10 minutes.
  • Strain the sauce and let simmer again.
  • Thicken the sauce with brown roux until desired consistency is achieved.
  • Season with salt or beef extract.

Finally, pour the sauce on the rabbit and accompanied with salad or seasonal vegetables.


Recipe: Thomas Plante, Restaurant 1640, Québec City. Photo: Samuel Joubert, recettesdelamort.ca