1 Working In Batches, Cook The Bacon Over Medium Heat In An Ovenproof Heavy Skillet, Until Lightly Brown But Still Flexible (Not Crisp). Place The Bacon On Paper Towels To Drain. Cook The Shallots In The Remaining Bacon Fat Over Low Heat, Stirring, Until Softened. Transfer Shallots With A Slotted Spoon To A Small Bowl And Leave Any Fat Remaining In Skillet. Preheat Oven To 300