garlic confit recipe

Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil.

Garlic Confit

garlic (Approximately 45 cloves, 6 ounces)

extra Virgin Olive Oil

If using fresh bulbs of garlic, separate the cloves and peel the skin off of the cloves. If using pre-peeled garlic check for bruised cloves and remove them. Removing the root end is optional but know it won't soften like the rest of the garlic cloves.

In a clean saucepan, place the garlic and cover with olive oil.

Heat the oil over medium low to low heat.

Do not bring the oil to a simmer. Keep on low for 45 minutes, string every 15 minutes to check for the garlic to take on a golden brown color. 

Remove from the heat and cool immediately.

Transfer to a clean, closed container and store in the refrigerator for up to a month.

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Garlic confit may sound fancy but it is super simple to make. In 45 minutes cloves of garlic go from pungent to silky, spreadable, sweet, caramel garlic cloves by gently heating them in olive oil. Follow these easy step by step instructions to make the most amazing garlic confit!

How To Make Garlic Confit

Use duck fat garlic confit to enhance the flavor of any dish: pizzas, sandwiches, marinades. Learn how to make duck fat garlic confit in 3 steps.

Duck Fat Garlic Confit

Duck fat

cloves

Peel garlic cloves and place in saucepan. Add duck fat until the garlic cloves are submerged.

Cook garlic confit on low until garlic cloves are fork tender - about 30 minutes. If garlic cloves start to brown or turn golden, turn down heat.

After cooking, allow duck fat garlic confit to cool. Then pour duck fat garlic confit back into a jar. Store in fridge for 1 - 2 weeks.

This garlic confit with leeks, jalapenos and dried cherries is jammy and flavorful, easy to make and deliciously spreadable. You&#039;ll want to add it to pasta sauces, pesto and salsa, Italian dishes, hummus, soups and stews....and my favorite way to use garlic confit: slather it onto some crusty bread...next level YUM!

Garlic Confit Recipe

garlic

leeks

jalapeno peppers

tbsp unsweetened dried cherries

olive oil (extra virgin)

Preheat oven to 300 degrees.

Prep the veggies: Separate heads of garlic into cloves and peel. Wash leeks, trim and thinly slice white parts. Thinly slice jalapenos and discard seeds and membranes.

Place garlic cloves, leeks, jalapenos and cherries into shallow baking dish. Use enough olive oil so everything is totally covered.

Bake in 300 degree oven for 1 hour and 20 minutes, until golden and garlic is tender. Check after 1 hour, to be sure everything is submerged and garlic is not overcooking.

Store in clean jar with tight fitting lid in the refrigerator for up to 2 weeks. You can also transfer to ice cube trays, freeze and then pop into zip top bags for up to 3 months.

Top 3 garlic confit recipe recipes from across the web

The most viewed garlic confit recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Garlic Confit

Duck Fat Garlic Confit

Garlic Confit Recipe

Top 3 garlic confit recipe recipes from across the web

The most viewed garlic confit recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Confit

Duck Fat Garlic Confit

Garlic Confit Recipe

The most viewed garlic confit recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine