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Recipe Name: Ail Ou Echalotes Confits (garlic Or Shallots In Duck Fat) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

12 Shallots
2 Cup(s) Graisse de canard
rendered duck fat
1 Teaspoon(s) Quatre epices, 5 spices
1/4 Teaspoon(s) Pepper, Black ground
Peel the garlic and cut off any green sprouts within. If using
shallots, cut off both ends before peeling. Heat the duck fat in a
small saucepan over medium flame. When the fat is warm, add the garlic
or shallots, the quatre epices, and the ground pepper. Cook until they
are soft, about 20 minutes for the garlic and 30 minutes for the
shallots. Remove them from the fat with a slotted spoon and cool on
paper towels. If they are not used immediately, they can be
refrigerated in a small container for several days. Do not cover them
with fat. Yield - 6 servings as a garnish. [ Per serving: 30 calories,
0 g. protein, 2 g. carbohydrate, 2 g. fat, 2 mg. cholesterol, o mg.
sodium. Calories from fat: 57% ] [ Original recipe from "Foie Gras,
Magret And Other Good Food From Gascony." Authors: Andre Daguin and
Anne de Ravel. Downloaded from Food & Wine Round Table of GEnie. ] [
CompuChef conversion and nutritional analysis by Rick Weissgerber. ]

Nutrition (calculated from recipe ingredients)
Calories: 570
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 95.1mg
Potassium: 2646.4mg
Carbohydrates: 133.1g
Fiber: 25.4g
Sugar: 62.3g
Protein: 19.8g

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