Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy.
MAKES ABOUT 2½ CUPS
2 cups canola oil, lard, or rendered chicken or duck fat
1 cup garlic cloves, peeled
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.
Anything can be made into a confit, even carrots. The process is the same as outlined in this simple recipe, just replace the garlic with whatever you think sounds good.