Recipes Shallot-Lemon Confit Be the first to rate & review! Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here. By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 20 mins Total Time: 50 mins Yield: makes about 2 1/2 cups Ingredients 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 Directions 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. Rate it Print