This simple dish was extremely popular at my New York City restaurant, Lutèce. Confit was a term I used only when cooking duck and pork when I was a young chef, but it is now used to describe slowly cooked fruits and vegetables. The lemon-scented oil can be used to season or sauté vegetables, pork, poultry, and fish.
Heat the oil in a heavy-bottomed casserole over low heat to 83°C (205°F) on an instant-read thermometer. Add the lemon slices and capers and cook slowly for about 30 minutes or until the lemons are very