Rabbit Confit with kale and parsnip

The rabbits are purchased whole but cleaned. They are then cured in a very similar way to doing duck Confit, just less intense. After a day of curing and draining, we remove the excess, pat dry and place in duck fat. Cook until done, usually around 6 hours or until all the meat and tendons have released. Let cool and store in fat until needed. Parsnips are pureed as we always do, only difference is a touch of nutmeg. The bones of the rabbits are roasted then with mire poix to a stock, then to a jus. We use a little bit of light chicken stock if there is any more liquid needed than we have. The kale is cleaned, pulled from the stems and dried very well. For service place a half handful of kale in hot canola or grape seed oil and cook until crisp. Remove from oil and place onto paper towels to drain, season. Meanwhile heat a sautee pan till hot, and with a touch of oil sear off the legs, two pieces if you are using front legs or the rear seem to small. Place in oven and heat through. Remove from oven and place on rack to rest and drain. Place a table spoon of parsnip in center of bowl. Place rabbit on top of parsnip and the kale on top of the rabbit. Spoon sauce around. Serve immediately.