Shallot-Lemon Confit

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


Slideshow: More Terrific Condiments


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  • Servings: makes about 2 1/2 cups

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  • 1 pound small or medium shallots, peeled
  • 1/4 cup vegetable oil
  • 12 coriander seeds
  • 6 whole black peppercorns
  • 2 garlic cloves, halved
  • Zest of 4 lemons, julienned
  • Juice of 2 lemons
  • 1 celery rib, finely chopped
  • 1 bay leaf
  • 1 thyme sprig
  • 1 parsley sprig
  • 1 teaspoon sugar
  • 1 large scallion, julienned
  • Salt

How to make this recipe

  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.

Contributed By Photo © Frances Janisch Published June 2004

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