Francis Mallman on confits that complement grilled chicken.Francis Mallman on confits that complement grilled chicken.
We use a lot confit of lemon or of orange for that. What we do is we just boil a whole orange or a lemon for two, three hours, and then we just take all the white part out of it and we stay with the yellow of the lemon or the orange of the orange, and then we stick that on the chicken with garlic or with peppercorns. And then we just grill it really fast. If we're gonna do it in a plancha, we break it down a bit, so it's very thin and we can cook it very, very fast on both sides. [BLANK_AUDIO]