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Sunday, 5 December 2010

Confit Garlic

4 Heads of Garlic (approx 40 cloves)
330g ish Duck Fat
Rosemary chopped

Peel the garlic and place in a small pan with high sides along with the duck fat and garlic. Cook at the lowest temperature on the stove for about 45 mins. It should be barely bubbling. Remove and cool. Pour contents into a sterilized jar and refrigerate. I keep mine for up to six months.

To use, place whole cloves (fat removed) on biscuits with cheese and tomatoes or place on a platter with antipasto. Return the unused fat to the jar to cover the remaining cloves.
Use the fat to roast potatoes and meats.

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