© Frances Janisch
Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here. More Terrific Condiments
How to Make It
Step
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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