garlic confit
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy. Linton Hopkins of Restaurant Eugene in Atlanta taught us this simple method for making confit, perfect in dishes like garlicky skillet greens with ham. See the recipe for Garlic Confit ». Andre Baranowski
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Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy

Simple Garlic Confit Simple Garlic Confit
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat.
Yield: makes about 2 1/2 cups
Time: 50 minutes

Ingredients

  • 2 cups canola oil, lard, or rendered chicken or duck fat
  • 1 cup garlic cloves, peeled

Instructions

  1. Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.

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