Luxurious. Melt-in-your-mouth delicious. Perfectly sweet and caramelized. I bet you wouldn’t guess that I’m talking about a bowl of garlic? Garlic confit to be specific. Peeled garlic cloves cooked slowly in a mixture of duck fat and canola oil, flavored with fragrant fresh rosemary sprigs. Tasty on its own, but a lovely addition to a crusty piece of whole grain bread or shmeared onto a savory tart crust for extra added flavor.
Cooking the garlic cloves with fresh rosemary, in a mixture of duck fat and canola oil
(To view this recipe, click on the blue title of the blog post above*)
Garlic Confit with Rosemary
Ingredients:
- 2 heads of garlic, cloves peeled
- 2 cups of canola oil or duck fat, or a combo of both
- 2 sprigs of fresh rosemary
Directions:
- Place the peeled garlic cloves in a medium saucepan and cover with the oil. Add in the rosemary. Over low heat, cook for 30-35 minutes or until the garlic is super tender and lightly browned.
Tagged: canola oil, confit, duck fat, fresh rosemary, garlic, garlic confit
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