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
- 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
- Set up sous vide 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.
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