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Using a large, sharp cooks knife, chop the shallots into very fine dice. Place in a heav-based saucepan with the oil, a light sprinkling of salt, the thyme and the bay leaf. Set the pan over a medium heat until the oil becomes hot, the adjust the heat to its lowest possible setting and continue to cook the shallots until they are meltingly tender, about 2 hours. Set aside to cool. Store in a screw-top jar in the refrigerator, where the confit will keep for up to one week, or if covered with a layer of olive oil, for up to a month. Per serving: 1269 Calories (kcal); 137g Total Fat; (95% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (20%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 155.5mg||5 %|
|Potassium 23mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.6g|
|Protein 0.2g||0 %|
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Calories per serving: 5
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