Confit Rabbit with Calamari and Grape Seed Oil

To make the confit rabbit with calamari, pour the marinade over the rabbit and confit the legs and shoulder at 80°C until they separate from the bones. Cover the backs with the hot marinade and let the whole marinate for a day in the refrigerator, sealed.

Sauté the cleaned calamari in a pan with butter-olive oil mixture and finish with grape seed oil. Arrange the romaine hearts with lime juice and grape seed oil on a plate and serve the confit rabbit with calamari.

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