Confit Of Salmon with Roasted Shallots, Garlic and Red Wine

2 225 g -- (8oz) salmon fillets

400 grams duck or goose fat -- (14oz)

12 medium shallots -- unpeeled

2 bulbs garlic -- unpeeled

250 milliliters fresh chicken stock -- (9fl oz)

600 milliliters red wine -- (1 pint)

rosemary -- flat leaf parsley -- and thyme 1 lemon

butter 2 shallots -- peeled and chopped

Prepare the salmon fillet into nice thick steaks with the skin on and gently poach in the warm duck fat with salt and pepper, lemon and thyme. While this is cooking place the garlic and shallots whole in the oven, drizzled with olive oil and season. Roast in the oven. To make the sauce, pan fry the onions and the red wine and stock and reduce until thickened. Finish with soft butter seasoning and herbs. Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion. Place the sauce around the edge of the plate and serve.