Lemon Confit For Pea Stew Recipes

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

LEMON CONFIT FOR PEA STEW

Steps:

• Cover lemon slices with water by 1/2 inch in a medium saucepan. Bring to a boil. Drain. Repeat 3 times. Return slices to pan. Add syrup. Bring mixture to a simmer over medium heat. Reduce heat to medium-low; cook until slices are just translucent, about 20 minutes. Let cool.
• Refrigerate slices in syrup in an airtight container until ready to use, up to 1 week. Before using, drain slices on paper towels, and then finely chop.

LEMON CONFIT

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.

CHICKPEA CONFIT

Steps:

• In a Dutch oven or a heavy pot, combine the garlic, cumin, mustard seeds, and chickpeas. Seasons liberally with kosher salt and pepper, and barley cover with blended oil. Cover the pot and cook at 325°F until aromatic but not browned, about 45 minutes.
• When the mixture is cool, transfer it, with all the oil, to a sterilized glass container and use as you like. If the chickpeas are covered with oil, the confit will last for at least 3 weeks in the refrigerator. Always save the oil for another use, for example, in a cumin vinaigrette or for sautéing.

LEMON PEPPER PEAS

Steps:

• Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.

LEMON CONFIT

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.

CONFIT LEEKS WITH LENTILS, LEMON AND CREAM

Steps:

• Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
• If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
• Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
• Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
• As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
• When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
• While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
• When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

PEA STEW WITH PISTACHIOS AND LEMON CONFIT

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the peas. Cook peas until bright green and tender, about 3 minutes. Immediately transfer the peas with a slotted spoon to an ice-water bath; let cool. Drain well.
• Blend 1 cup peas, 1/4 cup stock, and 2 tablespoons herbs in a blender until smooth. Blend in up to 1/4 cup more stock to thin to a pourable consistency.
• Heat oil in a medium skillet over medium heat. Add shallot and garlic; cook, stirring, until shallot is translucent, about 5 minutes. Add remaining 2 cups peas, the confit, nuts, remaining 3/4 cup stock, the pea puree, and remaining 2 tablespoons herbs. Season with salt and pepper. Cook until heated through, about 5 minutes. Discard garlic. Stir in lemon juice.