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.