Garlic Confit

Very easy to make.


  • 300ml (½ pint) duck fat
  • 1 garlic bulb, separated into cloves (but not peeled)
  • 2 fresh thyme sprigs


  1. Warm the duck fat in a pan until it's no longer solidified.
  2. Add the garlic cloves and thyme sprigs and simmer very gently over a low heat for about 40 minutes, until meltingly soft.
  3. Remove from the oil and gently squeeze the cloves out of their skins. Use as required.
  4. Cook Ahead: This can be made up to 2 days in advance and kept covered in the fridge until needed.


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