ONION COMPOTE

DUCK FAT “L’Intense”

A very useful, simple recipe that can be served warm or cold, as a snack with drinks, with a terrine, to accompany meat or fish, as part of a mixed salad or as a gourmet treat on toast! This marmalade has a slightly smoky flavour and a delicate melt-in-the-mouth texture thanks to DUCK FAT " L'Intense" Sublim'; it keeps in the fridge for two or three weeks and is a great accompaniment for picnics and summer meals. Of course, you can also make this recipe in the winter, and serve it warm!

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Preparation : 20 minutes

Baking : 1 hour (at least)

Onion : 500 g

DUCK FAT " L'Intense" Sublim' : 40 g

Ground coriander : 1 tsp.

Four-spice mixture : ½ tsp.

Smoked salt : 1 tsp.

Freshly-ground pepper : 2 to 3 twists

White wine : 200 ml

Ustensils

Saucepan

Container with a hermetic seal

Préparation

Peel and finely slice the onions.
Sweat the onions in the DUCK FAT ” L’Intense” Sublim’ without browning.
Add the spices and the white wine, simmer covered over very low heat, stirring regularly to make sure it does not catch, for at least an hour.
There should not be any liquid left.
Keep in the refrigerator in a hermetically sealed container.

Recommendations:
1) smoked salt: there are several kinds of smoked salt, we used “Viking” salt which is a mixture of salt, pepper, onion and spices… but you can use other brands if you wish.
2) Use good quality onions such as pink Roscoff onions, or AOP Roscoff mild sweet onions.

Soup, or puree?