In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice ... reserve 2 tablespoons of the confit oil. 3. Meanwhile, increase the ...

Confit is a French method of slow-cooking in ... herbes de Provence, or a sprinkle of fennel seeds for a slightly sweet, aromatic twist. The most important element of this technique, however ...

The first thing to do is salt the rabbit. Mix together half of the fennel seeds, coriander, peppercorns and cloves with the salt. Then split the garlic in half and roughly chop it up and add to ...