Confit Bayaldi Recipe

Name: Confit Bayaldi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon extra virgin olive oil, plus extra for drizzling; 1 tablespoon unsalted butter; 1 medium onion, thinly sliced; 2 cloves garlic, peeled and minced; Kosher salt and freshly ground black pepper; 1/2 small eggplant, unpeeled, halved lengthwise and sliced 1/8-inch thick; 1 medium zucchini, sliced crosswise on the bias 1/8-inch thick; 1 tablespoon each minced fresh tarragon, sage, thyme, and parsley (optional); 1 medium yellow squash, sliced crosswise on the bias 1/8-inch thick; 2 medium-size tomatoes, sliced 1/8-inch thick; Roasted Cod with Confit Bayaldi and Basil Oil; Grilled chicken, fish, or lamb

Servings: persons

1 tablespoon extra virgin olive oil, plus extra for drizzling
1 tablespoon unsalted butter
1 medium onion, thinly sliced
2 cloves garlic, peeled and minced
Kosher salt and freshly ground black pepper
1/2 small eggplant, unpeeled, halved lengthwise and sliced 1/8-inch thick
1 medium zucchini, sliced crosswise on the bias 1/8-inch thick
1 tablespoon each minced fresh tarragon, sage, thyme, and parsley (optional)
1 medium yellow squash, sliced crosswise on the bias 1/8-inch thick
2 medium-size tomatoes, sliced 1/8-inch thick
Roasted Cod with Confit Bayaldi and Basil Oil
Grilled chicken, fish, or lamb

1
Preheat the oven to 300F.
2
In a large skillet, heat the olive oil and butter together over medium-high heat until the butter has melted.
3
Add the onion and garlic and cook until very soft and transparent, 10 to 12 minutes.
4
Season with salt and pepper.
5
Layer the vegetables and herbs in an 8 by 8-inch pan as follows: sauteed onions-garlic mixture; the eggplant drizzled with olive oil, and light salt and pepper; the zucchini sprinkled with half of the herbs, and light salt and pepper; the yellow squash, remaining herbs, and light salt and pepper; and the tomatoes.
6
Drizzle olive oil over the top and cover tightly with foil.
7
Place on a baking sheet to catch any overflowing juices, and bake 1 1/2 hours, then remove the foil and bake another 1/2 hour.
8
Carefully pour off the juices and discard.
9
The confit is ready to be served, but it will be loose.
10
For a nicer presentation, cover the cooled confit with parchment or waxed paper and a pan of the same size, place 4 soup cans in the pan to weight it, and refrigerate for 1 day or overnight.
11
The confit will be firm enough to slice easily.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, plus extra for drizzling, 1 tablespoon unsalted butter, 1 medium onion, thinly sliced, 2 cloves garlic, peeled and minced, and more.

Yes, Confit Bayaldi falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Confit Bayaldi

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