Leek Confit

"Recipe from Epicurious.com. and Bon Appetit, October 2008 edition. This can be made kept in the refrigerator up to one week ahead of serving. Before serving the confit rewarm and than serve."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Jostlori photo by Jostlori
photo by Samantha in Ut photo by Samantha in Ut
photo by Jubes photo by Jubes
Ready In:
2 cups


  • 14 cup unsalted butter, 1/2 stick
  • 4 large leeks, white and pale green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
  • 2 tablespoons water
  • 12 teaspoon salt


  • In a large pot over a medium low flame melt the butter. When butter is melted add the leeks and stir coating leeks with the butter.
  • Add water and salt, stir to combine. Place lid on pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender.
  • Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
  • Serve warm.

Questions & Replies

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  1. I loved this simple recipe. I had lots of leeks left over from our trip in Wales and decided to try your recipe to use them up. So happy that I did my friend...what a lovely treat this is. Salty and very flavorful. I served the confit with caraway buttered noodles for a memorable treat. Thanks for sharing your recipe. Made for CQ4- Scandinavia.
  2. I have to agree with other reviewers - these leeks are amazing. I made these for a cooking game, and honestly did not expect that much from a recipe with so few and such simple ingredients. Boy - was I wrong! DH was a good sport and only bought 2 leeks for the half-recipe I was preparing. I wish he had purchased more because we both looked at our plates and said "WTH - I want more!". Yes, simple is good. Made for Culinary Quest 2015 by a Toasted Tourist.
  3. Sooooo amazing!! Will be a regular. I love onion and I am always looking for new ways to prepare them. Made for ZWT 5.
  4. *reviewed during zwt5 for Chow Hounds visit to France* Easy and tsty. THe leeks were so smoothe and delicious. Perhaps I should have added a little more water as my leeks did caramelise somewhat. Tasted good though. Pic being posted too. Thanks Lori, I really enjoyed this dish
  5. Yum! we have guests for dinner and I made this as a side dish to go with mashed potatoes... the slow cooking got rid of the sharp onion-y type taste so even the "don't really love leeks" guest liked this. It's smple to make and I can highly recommend it with mash. Please see my Rating System: 4 wonderful stars for a very good leek recipe. Thanks!



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