Le confit de petits oignons aux châtaignes et aux noix

Dish of small onions, chestnuts and walnuts

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Fresh chestnuts are best roasted round the fire if you have the patience and the special pan with holes in the bottom. However, nowadays you do not have to wait for the season to enjoy them because they are so readily available, frozen or vacuum-packed. Try this garnish, which is very good with roast game or pork.

Ingredients

  • 2 tbsp duck or goose fat
  • 12-20 small onions according to size, allowing 3-5 per person
  • 16<

Method

Melt the fat in a heavy frying pan, add the onions and cook gently for about 10 minutes until softened but not brown.

Keeping the walnut kernels in quarters, if possible, add them to the onions, season, add the wine and stock and simmer gently, uncovered, for 40 minutes.

When the onions are cooked, the liquid should have reduced by about one third and be slightly syrupy. Add the