Shallot-Lemon Confit

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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
Jean-Georges Vongerichten
Jean-Georges Vongerichten

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
Shallot-Lemon Confit
Photo: © Frances Janisch
Active Time:
20 mins
Total Time:
50 mins
Yield:
makes about 2 1/2 cups
Cook Mode (Keep screen awake)

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

  1. 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.

Originally appeared: June 2004

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