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LOCATION: Recipes >> Preserving >> Garlic Confit

Print this Recipe    Garlic Confit

Confit of Garlic

12-16 garlic cloves, unpeeled
duck fat to cover
2 bay leaves
2 small sprigs fresh thyme

Half fill a small saucepan with the duck fat, and then place on
the stove until the temperature reaches about 90C/194F. Add the
bay leaves, thyme and garlic. Bring the fat back to about 80C/176F.
Cook at this temperature for about 20-30 minutes. After 20 minutes,
check to see if the garlic is tender to the touch, if it is, remove
from the heat and allow to cool in the duck fat.

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