Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Garlic Confit


  • Total Time: 0 hours

Ingredients

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

Instructions

  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
close

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x