The Hirshon Garlic Confit

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Garlic Confit Image Used Under Creative Commons License From lifehacker.com

Citizens, today is National Garlic Day – we must celebrate appropriately by enjoying the “stinking rose” (garlic’s nom de plume) in its most elemental cooked form!

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 Nomiku here and will find many, many uses for it.

Battle on – The Generalissimo

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250g peeled garlic
550ml olive oil
200ml rendered duck fat
25ml sherry vinegar
2 sprigs fresh thyme, well-washed and dried
1 sprig rosemary, well-washed and dried
13 black peppercorns
3 allspice berries
1 small dried chile de arbol, stem removed
1 ½ teaspoons coarse grey sea salt

Directions

Set up Nomiku water bath and turn temperature to 88°C (190°F), place all ingredients in a zip bag and remove air or sterile mason/canning jar and sous vide for 7 hours.

If sous vided in bag, store in an airtight container in the fridge, removing herbs and the chili but leaving in the spices.

Mason/canning jar can go directly into the fridge for storage. Can be kept for no more than one week and must stay refrigerated. Eat it all before then and do not save any leftover oil past the week deadline.