Ariane Daguin | Yield: 3 heads | Cook Time: 45 minutes
D’Artagnan founder Ariane Daguin shares her super simple recipe for garlic confit, an ingredient that she says is always in her refrigerator, preserved in duck fat.
- 2 containers Duck Fat
- 3 whole heads garlic, cloves seperated and peeled
- Melt the duck fat slowly in a small saucepot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
- Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.