Ail Ou Echalotes Confits (Garlic or Shallot Confit)
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
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