Recipe Archives->Preserving->Garlic Confit

Confit of Garlic

12-16 garlic cloves, unpeeled
duck fat to cover
2 bay leaves
2 small sprigs fresh thyme

Half fill a small saucepan with the duck fat, and then place on
the stove until the temperature reaches about 90C/194F.  Add the
bay leaves, thyme and garlic. Bring the fat back to about 80C/176F.
Cook at this temperature for about 20-30 minutes.  After 20 minutes,
check to see if the garlic is tender to the touch, if it is, remove
from the heat and allow to cool in the duck fat.

Printable version: garlic-confit.txt.