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.
© 2005 Liam Tomlin. All rights reserved.