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
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?