Provided by: Chef Todd English
2 tablespoons all-purpose flour
1 teaspoon kosher or sea salt and 1 teaspoon freshly ground black pepper
2 1/2-to-3-pound rabbit, cut into 7 or 8 serving pieces
3 tablespoons olive oil
1 large onion, sliced
2 garlic cloves, minced
2 celery stalks, roughly chopped, plus 5 to 6 leaves for garnish
1 1/2 cups chicken stock
1 cup honey vinegar (can substitute 1 cup champagne vinegar and 2 tablespoons honey heated in a nonreactive pan)
3 tablespoons sugar
4 sprigs fresh thyme
1 cinnamon stick
1 cup blood-orange marmalade
2 tablespoons coarsely chopped parsley
Note: Chicken or duck (trimmed of excess fat) may be substituted for the rabbit; cook the duck 20 minutes longer or until tender.
Stir together the flour and salt and pepper in a large bowl. Add rabbit and toss until coated with flour. Heat 2 tablespoons of oil in a large cast-iron skillet over moderately high heat, add the rabbit in batches, and brown on all sides, transferring the pieces to a warm plate.
Add the onion and the remaining oil to the skillet and sauté, stirring occasionally, until softened but not browned. Stir in the garlic, then the celery, and sauté for 1 to 2 minutes. Add the stock, vinegar, sugar, thyme, and cinnamon.
Return the rabbit to the pan along with any juices that have accumulated in the bowl and simmer, covered, for one hour, or until the rabbit is tender. Remove the lid and simmer until the sauce has thickened slightly. Stir in the marmalade and garnish with chopped parsley and celery leaves.(Published 2000)