Cook Time 45 minutes
Yield 3 heads SERVINGS
- 2 containers Duck Fat
- 3 whole heads garlic, cloves separated and peeled
Recipe notesMake this super simple recipe for garlic confit, an ingredient that D'Artagnan founder Ariane always keeps in her refrigerator, preserved in duck fat.
- 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.