Shallot-Lemon Confit

• Recipe by Jean-Georges Vongerichten

Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here.

Ingredients

1. 1 pound small or medium shallots, peeled
2. 1/4 cup vegetable oil
3. 12 coriander seeds
4. 6 whole black peppercorns
5. 2 garlic cloves, halved
6. Zest of 4 lemons, julienned
7. Juice of 2 lemons
8. 1 celery rib, finely chopped
9. 1 bay leaf
10. 1 thyme sprig
11. 1 parsley sprig
12. 1 teaspoon sugar
13. 1 large scallion, julienned
14. Salt

Directions

1. In a medium saucepan of boiling water, blanch the shallots for 3 minutes; drain. Return the shallots to the pan, add the oil, coriander seeds, peppercorns, garlic, lemon zest and juice, celery, bay leaf, thyme, parsley and sugar and simmer over moderately low heat, stirring a few times, until the shallots are very tender, about 30 minutes. Fold in the scallion and season with salt.

Make Ahead

The confit can be refrigerated for up to 2 days. Reheat gently.

Serve With

Steaks, tuna steaks, pork or veal chops, country terrines, bluefish, mackerel, cold roast pork.