"Sometimes I think anything cooked slowly in pork fat would taste delicious," writes Rodney Dunn. "Here I've opted for rabbit, but chicken could easily be substituted. The pickled vegetables add the perfect piquancy to balance the rich confit in a sandwich."
Note Duck fat is available in cans and jars from select delicatessens. To render pork fat, ask your butcher for pork back fat. Cut it into 1cm pieces and place in a saucepan with about 3cm water. Simmer over medium-high heat until all the fat has rendered - this will take 1-2 hours - and only crisp, golden cubes remain. These scratchings can also be eaten as a salty snack, but are not for the faint-hearted! Strain the liquid, which should be clear, through a fine sieve into a clean container. Store lard in an airtight plastic container in the refrigerator - it will keep for several months. To sterilise a spoon, simply pour boiling water over it. Using a sterilised spoon avoids introducing anything undesirable into the confit. This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.