Shallot-Lemon Confit

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Shallot-Lemon Confit

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.

 

MAKES ABOUT 2 1/2 CUPS

ACTIVE TIME: 20 MIN

TOTAL TIME: 50 MIN

 

MAKE AHEAD The confit can be refrigerated for up to 2

days. Reheat gently.

 

Recipe by Jean-Georges Vongerichten

Source: Four-Star Steak, Food & Wine, June, 2004.

Formatted by Chupa Babi in MC: 05.15.06

 

Confit, most commonly preserved goose or duck, can

also be a condiment similar to a pickle, as it is

here.

 

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