Lemon Confit

Lemon confit (kohn-FEE)—the peel of preserved lemons—is one of the most beguiling seasoning devices I’ve encountered. It’s the kind of flavor that, if you add it to a chicken jus or gravy or a vinaigrette, people exclaim, “What is that flavor?” They can’t place it, but they love it. The flavor is hard to describe—it’s definitely lemony, but there’s more complexity to it in addition to the lack of acidity. It’s a bit of an eccentric riff on the fruit, the hipster version of lemon.

Co