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Veal-Breast Confit

by in Mar 2011
Veal-Breast Confit
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Total Time: 30

Yield: 10 servings

"This is the only way to cook veal breast," says Deb Snow, co-owner of the Pioneer Valley's Blue Heron restaurant. We concur--and it's even better the next day.

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  • 5 to 7 pounds veal breast, bone-in or boneless
  • 1 tablespoon kosher or sea salt
  • 4 cups (approx.) olive oil, divided
  • 8 garlic cloves
  • 5 shallots, peeled, halved
  • 10 fresh thyme sprigs
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole allspice


Heat oven to 350°. Pat veal dry; season all over with salt. Heat a large saute pan on medium-high; add 2 tablespoons oil. Brown veal on all sides. Place in a roasting pan and pour in enough oil to cover fully. Add remaining ingredients and cover tightly with aluminum foil. Roast in oven until tender, about 2-3 hours. Carefully remove veal and place on a cutting board. Cut into serving sizes.
Updated Tuesday, February 15th, 2011

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