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Shallot-Lemon Confit
© Frances Janisch

Shallot-Lemon Confit

  • ACTIVE: 20 MIN
  • SERVINGS: makes about 2 1/2 cups

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

  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
  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.


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