Confit, most commonly preserved goose or duck, can also be a condiment similar to a pickle, as it is here.
- Source: Jean-Georges Vongerichten in Four-Star Steak, Food & Wine, June, 2004.
- Formatted by Chupa Babi in MC: 05.15.06
- Active time: 20 minutes | Total time: 50 minutes
- Makes about 2½ cups
- 1 pound small or medium shallots, peeled
- ¼ 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
- 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.
- "Healthy Recipes for Diabetic Friends Y-Group" http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/