A confit is any type of food that is slowly cooked in an oil or fat.  The French translation of the verb is literally ‘to preserve’;  the most common ways you see a confit is with a dark meat like duck legs or even a lovely confit of peeled garlic.  The results of any confit are decadent, rich and versatile.

With a basket of shallots on hand from the local market, I decided to make a shallot confit with fresh herbs from the garden.  Slowly cooking sliced, peeled shallots in olive oil along with fresh sage, rosemary and thyme makes for a fragrant concoction of buttery, tender shallots that can be spread on toasted bread, added into a pasta, or even used as a decadent filling for a French omelette along with a round of goat cheese.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: confit, fresh herbs, garlic confit, olive oil, rosemary, sage, shallot confit, shallots, thyme