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

Jean-Georges Vongerichten
June 2004

Gallery

© Frances Janisch

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
makes about 2 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.