Ger Costello was born and raised in Limerick. He went to Galway RTC to learn his trade under Joe Malone. He has worked in Switzerland, Germany, and the USA. Since returning to Ireland, he has worked in Adare Manor, the K Club, the Radisson SAS Roe Park, Derry and Moran's Silversprings Hotel, Cork. His is currently employed as the Executive Chef of Radisson SAS Hotel in Limerick. Ger has been a member of the Culinary Olympic Team for the past 7 years, competing in competitions around the world. I've picked his recipe for confit rabbit, because 'confit' is a word you find a lot on restaurant menus. Now you can try it for yourself.

Confit Rabbit and Potato Roulade, served with lambs' leaf salad with balsamic syrup.

Confit of Rabbit:

6 legs of rabbit
Coarse salt
1 litre duck fat
Thyme and rosemary.

Sprinkle some salt in a container, place the legs on top and sprinkle more salt on top of them. Add the thyme and the rosemary, cover and refrigerate for 24hrs.
Melt the fat with a cup of water in a large pot, wash legs to remove salt and place them in the fat, cooking slowly for 1-2hrs, until the meat is very tender. Remove the legs from the fat and flake the meat off the bone. Add a little fat to this meat to make it soft enough to roll.

Roulade:
4 large Potatoes
120gr. Clarified butter
280gr. Confit rabbit

Slice the potatoes lengthways into paper-thin slices. Add the butter and season. Place them on a baking sheet and cook until tender but not coloured. Remove from the tray and place them on thin foil, overlapping them to form a rectangle. Roll out the confit and place on top of potatoes, leaving an overlap at one end. Roll up like a Swiss roll and refrigerate for 3hrs. Cut slices through the foil (2 inch), and leaving the foil on, fry both sides till golden brown.

Dressing for salad:
50ml Olive oil
50ml Walnut oil
50ml Vegetable oil
25ml lemon juice
25ml Soya sauce
Blend all together and season with salt and pepper.