Garlic Confit
Makes one pint jar (or two half-pint jars)
Ingredients
- 3 heads garlic
- 1 24 ounce can duck fat (or 3 cups extra virgin olive oil)
- 8 sprigs fresh thyme Reserve 2 sprigs
- 15 whole white peppercorns (or 15 whole black peppercorns)
- 1-1/2 tsp. kosher salt
- 6 fresh bay leaves Reserve 2 leaves
Instructions
- Remove the outer paper from the heads of garlic.
- With the flat side of a chef's knife, lightly smash the head of garlic to separate the cloves.
- Remove the outer wrapper from all the garlic cloves and place in a medium-sized saucepan. Make sure the garlic cloves are whole, so they all cook evenly.
- Add duck fat, 6 sprigs of thyme, 4 bay leaves, peppercorns and salt to the garlic in the saucepan.
- Over the very lowest heat, slowly render the duck fat into the garlic cloves and lightly poach for 40 minutes, until the garlic is very soft (but not falling apart). Use a simmer plate, if necessary, to keep the heat evenly low.
- Remove pan from heat and carefully remove the thyme sprigs and bay leaves and discard. Transfer the garlic with a slotted spoon into 2 clean half-pint jars, evenly distributing the garlic between the jars.
- Let the oil cool in the pan off heat for 15 minutes. Add oil to the jars to cover all the garlic. Keep the jar lid open and cool the mix to room temperature before refrigerating.
- When cool, cover tightly and keep refrigerated (or freeze for later use).
- TIP: Use a clean spoon or knife when dipping into the jar.
- ALWAYS KEEP REFRIGERATED BETWEEN USES