Prep 30 mins
Cook 0 mins
This recipe can be made with garlic or shallots or even pearl onions or a combination thereof. While in Gascogny, rendered duck fat would be used. You can use olive oil, lard (pure lard rendered by farmers who raise organic stock is available more and more)or other oils. The duck fat really is the best and can be re-used if strained and carefully treated. The confit is a wonderful garnish for meat or salad and can be a wonderful addition to sauces.
- 2 heads garlic (or 12 shallots or a dozen or so pearl onions)
- 2 cups duck fat, rendered (or see above)
- 1 teaspoon quatre-epices (recipe is posted separately)
- 1⁄4 teaspoon black pepper, freshly ground
- Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
- Heat the fat in a small saucepan over medium flame.
- When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
- Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
- Remove them from the fat with a slotted spoon and cool on paper towels.
- If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
- Serves 6 as a garnish.
I made the garlic confit as part of your spinach and garlic confit recipe, using olive oil. Since then, the garlic and oil has been used for aglio olio pasta, garlic in zucchini fritters, oil as part of fried eggs, in a tomato sauce and as part of a fajita recipe. And if you use the olive oil it lasts a month refrigerated This should be a once a month recipe, you will find things to use it for almost every day, be it the oil, the garlic or both. I would imagine with the duck fat as well.