A classic confit preparation is typically used with duck, where the fowl pieces are immersed and sealed in duck fat with herbs and spices for several months to ripen.
With garlic confit, we shortcut the process by poaching the garlic in oil at highly-controlled sous vide temperatures for several hours. My version adds duck fat to the usual olive oil as well as classic confit herbs and spices so the heavenly garlic oil congeals to a soft, spreadable consistency and a heady garlic flavor.
Fantastic on bread or sandwiches, Citizens!
You can purchase a wonderful sous vide machine for under $200 from Anova here and I promise you will find many, MANY uses for it.
Battle on – The GeneralissimoPrint
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