RECIPE: GARLIC CONFIT
Confit is a method of preservation whereby a food (usually meat, as in duck confit) is cooked slowly in fat. It is then submerged and stored in the fat, where it will last for months.
You can adapt the technique to garlic. Using peeled garlic cloves instead of the whole bulb, the confit method develops a flavor similar to roasting, but is more conducive to using as a garnish.
Use the garlic confit as a topping or side garnish for meat, poultry and grilled fish; with eggs; to top burgers and sandwiches; as part of a condiment tray with pickles; or any way that inspires you.
The garlic-flavored oil that remains in the dish after cooking is a quick flavor booster in almost any recipe that requires oil—including a vinaigrette for the meal’s salad course, or bread-dipping, or marinades. We like to use it in mashed potatoes and to cook eggs.
You can freeze or refrigerate the confit for future use, so don’t hesitate to make a large batch at once. Bring some to garlic-loving friends.
1. PREHEAT the oven to 225°F.
2. PEEL the garlic cloves: First soak the unpeeled cloves in cold water for five minutes to loosen the skin. Slice off the root and tip with a sharp paring knife, then use the tip to lift off the papery skin.
3. PLACE the peeled garlic cloves in an oven-safe dish with high sides, then cover completely with olive oil. You can also add aromatics to the oil—chives, parsley, rosemary, sage, tarragon, thyme—lemon zest, or chiles.
Top: Garlic confit, glistening cloves roasted in olive oil. Photo courtesy Apronclad.com. Bottom: Beautiful Russian Red garlic. Photo courtesy Chef Seamus Mullen | FB.