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The Hirshon Garlic Confit

  • Total Time: 0 hours


Units Scale
  • 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 1/2 teaspoons coarse grey sea salt


  1. 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.
  2. If sous vided in bag, store in an airtight container in the fridge, removing herbs and the chili but leaving in the spices.
  3. 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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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