Best 6 How To Make Lemon Confit Recipes
**Dive into a Culinary Journey of Lemon Confit: A Delightful Treat for Your Taste Buds**
Embark on a tantalizing adventure as we delve into the world of lemon confit, a culinary masterpiece that captures the vibrant essence of citrusy goodness. This delectable creation, hailing from the sun-kissed lands of Morocco, has captivated taste buds for centuries, leaving a trail of zesty memories in its wake.
Our comprehensive guide unlocks the secrets behind crafting this extraordinary condiment, offering three distinct recipes that cater to every palate and skill level. Whether you seek a classic rendition, a spicy twist, or a hint of herbal magic, we have you covered.
Prepare to be enchanted by the traditional Lemon Confit recipe, where the harmonious blend of lemons, sugar, and salt creates an explosion of flavors that will transport you to the bustling souks of Marrakech. For those who crave a touch of heat, the Spicy Lemon Confit recipe infuses a fiery kick with the addition of chili peppers, cumin, and coriander, leaving a lingering warmth that dances on your tongue.
And for those who appreciate the subtle nuances of herbs, the Herb-Infused Lemon Confit recipe introduces a symphony of fresh thyme, rosemary, and bay leaves, creating a captivating aromatic experience that will leave you craving more.
So, embark on this culinary adventure, experiment with our diverse recipes, and discover the endless possibilities of lemon confit. From tantalizing starters to delectable desserts, this versatile ingredient will elevate your dishes to new heights, leaving your taste buds in awe and your guests begging for more.
MARTHA'S LEMON CONFIT
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar, and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Dice or julienne, and add to salads, stews, or grain dishes.
LEMON CONFIT
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time P21DT5m
Yield 3 lemons
Number Of Ingredients 4
Steps:
- Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.
LEMON CONFIT
Provided by Food Network
Time 8h10m
Yield 5 lemons
Number Of Ingredients 3
Steps:
- Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.
DUCK CONFIT
This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.
Provided by Bryce Gifford
Categories World Cuisine Recipes European French
Yield 2
Number Of Ingredients 8
Steps:
- Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
- Preheat the oven to 200 degrees F (93 degrees C).
- Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
- Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.
Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg
LEMON CONFIT
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cut the lemons in half; squeeze the juice and reserve it for another use.
- Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
- Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
- Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.
Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1
LEMON CONFIT
Provided by Martha Stewart
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry.
- Pour a layer of salt into the bottom of the jar. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate.
- The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
- To use the confit, cut the lemon quarters apart. Cut away all the flesh from the rind; discard the flesh. Blanch for about 1 minute in boiling water, dice or julienne, and add to salads, stews, or grain dishes.
Tips:
- Choose unwaxed, organic lemons for the best flavor and to avoid pesticides.
- Use a sharp knife to remove the zest from the lemons in long, thin strips.
- Be sure to remove all of the white pith from the lemons, as this can make the confit bitter.
- Use a heavy-bottomed saucepan or Dutch oven to make the confit, as this will help to prevent the lemons from burning.
- Bring the lemon-sugar mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the lemons are translucent and the syrup has thickened.
- Store the lemon confit in a sterilized jar in the refrigerator for up to 2 weeks, or freeze it for up to 3 months.
Conclusion:
Lemon confit is a versatile ingredient that can be used in a variety of dishes, both sweet and savory. It is a great way to add a bright, citrusy flavor to your cooking. Whether you are using it as a spread for toast, a glaze for chicken or fish, or an addition to a salad or dessert, lemon confit is sure to add a touch of elegance and sophistication to your meal. So next time you have a few lemons on hand, be sure to try making some lemon confit. You won't be disappointed!
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