Bordeaux chef Christian Clement introduced me to this unique way of treating shallots: cooked very slowly for a long time in rendered goose or duck fat, as if they were pieces of duck or goose confit. When the shallots have become soft and translucent, they are caramelized in a skillet over high heat or in a hot oven. The juicy kidneys are served not with a sauce but with the soft, sweet shallots. This dish is especially good with potatoes sautéed in goose fat.
