Garlic Confit: A Duck Fat Secret
Whip up a batch of this garlic confit to keep in the refrigerator and add to just about anything. Ariane loves this trick, and would tell you it’s one of her little secrets in the kitchen. The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a little bath in hot duck fat, there’s no garlic bite left, just mellow flavor that will complement many meals. Store garlic cloves in duck fat and they will last quite along while (not that we would know, the stuff seems to vanish all too quickly!).
2 containers duck fat
3 whole heads garlic, cloves separated and peeled
Melt the duck fat slowly in a small sauce pot 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.