Herb and Garlic Confit

I’ve been revisiting some recipes from the archives. I usually make a batch of garlic confit every summer after our garlic harvest. It’s really a great recipe to utilize the garlic that might not have been plucked in time and might have the cloves already separating from the neck.

This is a great condiment to spread on bread or to have on a charcuterie board. But, the best absolute use for this is to spread it under the skin of a turkey breast and then roast. The best turkey ever!

I posted the original recipe in 2013.

For the most recent variation, I halved the recipe (so I only had to prep 1 cup of garlic) and added more herbs like the rosemary and sage. I keep thinking about that turkey!

Herb and Garlic Confit

Debra

Based on a recipe by Grace Parisi and published in Food & Wine, October 2011

Ingredients

  • 1 c. garlic cloves, peeled and root end trimmed
  • 1  3-inch rosemary branch
  • 1  3-inch thyme sprig
  • 2 sage leaves
  • chili pepper flakes (four or five shakes
  • a couple of grinds of black pepper
  • 1 c. extra virgin olive oil

Instructions

  1. Combine all ingredients in a medium sauce pan. bring to a simmer. Watch carefully and do not brown garlic.
  2. Reduce heat to a very slow simmer. I use the slowest setting on my stove top. Simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.
  3. Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars, dividing the chiles and herbs between the three jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.

Yield: 1 pint

I was also reminded about my recipe after reading Indulge by Valerie Bertinelli. She spreads garlic confit on her BLTs.

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