Preserved
lemons have a somewhat sweet flavor, but still retain the zing of
citrus fruit. Traditionally used in North African and Turkish cuisines,
I find preserved lemons are the perfect foil to cut the richness of
duck confit.
| M |
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| 2
lbs. whole lemons |
|
1
cup Kosher salt |
| 6-8
cups Olive Oil |
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| M |
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To start, carefully
cut down the lemon, stopping just before the knife cuts all the
way through. Cut each lemon into four quarters, yet keeping the
quarters "attached" at the bottom.
Place the
lemons in a large bowl and liberally pour the Kosher salt over the
lemons. Cover and let the lemons discharge their juices 12 hours
or overnight.
Drain the
lemons and place them in large, airtight glass jars. Pour in enough
olive oil to completely cover the lemons. Place the jars in a cool
place.
Let the lemons
"preserve" for at least one month before using.
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