Photo by: James Smith
4 rabbit legs
2 cups buttermilk
1¾ cups flour
4 cups neutral oil
like canola or vegetable
Salt and pepper to taste
½ cup milk
1 cup duck giblet stock (recipe follows)
All giblet meat (reserved from stock recipe),1 tablespoon hot sauce,1 tablespoon
2 duck necks, gizzards and hearts
2 tablespoons grapeseed oil
1 large onion, cut into 2-inch pieces
3 garlic cloves
½ teaspoon kosher salt
2 ounces brandy
4 cups water
1 small carrot, peeled and cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 bay leaf
2 large sprigs fresh thyme
2 sprigs flat-leaf parsley
5 black peppercorns
Duck Giblet Stock
- Wash and debone rabbit legs.
- Place meat between two pieces of plastic wrap and pound until ¼-inch thick. Season both sides with Creole seasoning.
- Heat oil in frying pan to 360 degrees.
- Place 1¾ cup of flour in casserole dish and buttermilk in separate casserole dish.
- Dip rabbit in buttermilk then dredge in flour.
- Gently place rabbit in frying pan and fry 3 minutes on each side.
- Remove rabbit from pan and drain on paper towels. Season with salt and pepper.
- Pour off all but 2 teaspoons of oil from pan.
- Over medium heat slowly stir 2 tablespoons of flour into oil, scraping fond from bottom of pan.
- When smooth, gradually whisk in milk and stock then bring to boil. Cook while stirring constantly, until gravy is smooth and thickened, about 3 minutes.
- Add giblet meat and more milk if gravy seems too thick.
- Remove from heat; add hot sauce, Worcestershire and salt and pepper to taste.
Duck Giblet Gravy
- Heat oil in large saucepan over medium-low heat. Add neck, gizzard, and heart (Do not use liver) along with onion, garlic and salt. Stir to coat with oil, cover, and cook gently for 20 minutes, stirring occasionally. Meat will release lots of juice.
- Deglaze with brandy then add water. Add carrot, celery, bay leaf, thyme, parsley, and peppercorns and bring to boil over medium-high heat.
- Cover and reduce heat to maintain gentle simmer. Simmer for 1 hour. Strain stock and set aside. Pick meat from necks then chop picked meat, gizzards and hearts. Reserve meat for gravy.
- from Chef Danny Trace, Brennan’s of Houston in Houston, Texas