I’ve posted this recipe before, but I get a lot of emails asking “What do you do with the shallot confit?” Everything! Seriously, shallot confit makes everything better. On Monday we had sautéed green beans. Right before I took them out of the pan, I added a scoop of shallot confit….delicious. I’ll add them to a green salad every night or on a homemade pizza with a cheese like fontina. Today….I’m recreating a meal we had at Buvette in Paris. The first course was toasted or grilled whole grain bread with a thick smear of duck pate and on top, yes, shallot confit. I’m not sure what they call it in Paris, but it was so good.
Since I make this for the week, I use about 10 shallots, depending on size. I peel and then slice them pretty thin and put into a heavy pan. Add a glug or two of olive oil and stir for about 10 minutes until they are really soft. They will start to get golden in color….watch carefully at the point so they do not burn. Remove from the heat once they are golden and let rest in pan, cooking a little more in the hot pan and getting a little darker in color. Then just scoop them into a jar and let cool. Cover with an air tight lid and store in the refrigerator up to a week….if they last that long. Enjoy!