Recipes

Shallot-Lemon Confit

Name: Shallot-Lemon Confit
Total time: 50 min
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

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

By

Jean-Georges Vongerichten

Updated on November 23, 2015

Shallot-Lemon Confit — 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.