Shallot Confit

Basic Recipe 50

Preparation info

  • Difficulty


  • Makes

    500 g

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 500 g Shallots, finely chopped
  • 1 Sprig fresh thyme
  • Clarified butter or rendered duck fat to cover
  • Salt
  • Freshly ground pepper


Place the shallots and thyme in a heavy-based saucepan. Season with salt and freshly ground pepper. Cover with either clarified butter or duck fat. Gently cook the shallots until tender over a very low heat for 25–30 minutes. Remove from the heat and allow to cool in the fat. Refrigerate until ready to use. The fat will solidify. The shallots can be stored for up to a week in the fridge before using.