Ail Ou Echalotes Confits (Garlic or Shallot Confit)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    teaspoon black pepper, freshly ground
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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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