Rabbit Confit with Garlic Flan*

* Confit de lapin aux aromates et flans a Liter’ail doux The night before, place the pieces of rabbit in a dish and rub with 35 g of salt and the plucked leaves of 1 sprig of thyme and 1 sprig of rosemary. Cover with plastic wrap and refrigerate for 1 night.

The next morning, dry the pieces and place them in a roasting pan, adding the remaining thyme and bay leaf as well as the spices and 5 peeled garlic cloves. Cover with olive oil.

Cover the saucepan and simmer over very low heat for 1 1/2-2 hours until the meat is tender. Cool and place in refrigerator.

Half an hour before serving, cook the flans.

Preheat the oven to 180 °C. Peel the rest of the garlic and divide it among 6 buttered ramequin dishes.

Whisk the eggs with the crème fraîche, parmesan, salt and pepper. Pour the quantity into the ramekins and put them in the stove form for 15-20 min, until the flan is set in the center.

Put the rabbit confit with oil, herbs and spices on a pretty platter and arrange with tomato pieces to taste. Serve cold with the lukewarm flans.

Recipe fill 4 ramekins (Ikea).

Our tip: It is best to use fresh herbs for extra flavor!

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