Step 1

Preheat oven to 250ºF. Place the peeled garlic cloves, peppercorns, and bay leaves in a saucepan and cover with the oil by about 1/2”. Add a sprinkle of flaky sea salt.

Step 2

Turn the heat on the stove to medium and cook the confit until the oil begins to simmer and bubble. Turn off the heat.

Step 3

Transfer the saucepan to the oven and cook for 1 hour 30 minutes, stirring occasionally.

Step 4

Remove the confit from the oven and allow to cool.

Step 5

Once cool, transfer to an airtight container and refrigerate.