I suppose this is not a real confit but it is similar: peeled garlic cloves slowly cooked in olive oil until soft. This would be delicious with duck fat or butter instead of the olive oil. Use the garlic confit in most any savory dish to enrich the flavor.
INGREDIENTS
Large container of peeled garlic cloves (as sold at CostCo or ,in a smaller version, at Trader Joe's)
Extra Virgin Olive Oil or other stable fat, enough to cover. Duck fat or butter would be delicious!
METHOD
Set the oven to 325 degrees F.
Have a large covered pan or oven-proof casserole, sufficient to hold the garlic cloves and still leave several inches of headroom because the oil may bubble up when it gets hot.
Put the cloves in the pan and cover with olive oil.
Cover the pan and place in the oven.
Cook until the garlic cloves are very tender. The time varies depending on the temperature and quantity of the ingredients when they go in the oven.
Using a large refrigerated CostCo bottle of peeled garlic cloves from Watsonville, it took about 1 hour and 45 minutes.
When done, scoop into small glass containers. Leave one in the refrigerator for use within a week or so. The rest can be frozen until ready to use. Remember that olive oil congeals and turns opaque in the frig.
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