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home > recipes > sauces and condiments > garlic confit purée
from US 12 garlic cloves, peeled 1 tablespoon fine sea salt 1 cup rendered duck fat or olive oil Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with the fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit.

Garlic Confit Purée


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keyword: garlic
keyword: confit
keyword: purée
ethnicity: french
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(posted July 28, 2009)

from US

12 garlic cloves, peeled
1 tablespoon fine sea salt
1 cup rendered duck fat or olive oil

Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with the fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit.


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