Tony Zentgraf
Confit – Traditional Preservation of Food
Garlic Confit is easy to make. Traditionally the term Confit is the process of cooking in oil at a low temperature, think Duck Confit where duck legs are cooked at a low and slow temperature in duck fat as a method of cooking and preservation. Before the days of refrigeration this was one method that was used for preserving foods.
This recipe was made on a pellet smoker, this imparts a smokiness to the oil through the cooking process. You can make this in the oven if you don’t have a pellet smoker. Either way you will need to carve out an hour of your time to make this. Low and slow is the key to making this.
You will be looking for a fork tender garlic clove that can be spread on a piece of bread when it is done.
You Will Look For Ways to Add This To Recipes
There are many used for the Garlic Confit and the infused oil. It makes great garlic bread, use the oil in pasta dishes, as an oil in a vinaigrette, a base spread for pizza instead of a sauce or chop the garlic and add to dishes, salads.
Garlic Confit (GF) (V)
Print RecipeRecipe Multiplier
- 3 ea Bulbs of Garlic peeled and ends trimmed
- 1 ea Sprig of fresh Rosemary
- 3 cups Cups of Olive Oil
Instructions
- Preheat the pellet smoker or oven to 300-325 degrees
- Peel the garlic and trim the ends from the cloves
- In a small oven safe pot, combine all ingredients.
- Place the pot in the pellet smoker or oven.
- Cook for 45 minutes do not disturb the confit process.
- At 45 minutes, pierce the garlic to see if the garlic is soft enough.You do not want to brown the garlic. Low and slow is key.
- If the garlic has some resistance cook for 5-10 minutes longer.
- Remove from the smoker or oven and place on the stove to let the oil steep until cooled.
- Separate the garlic from the oil and store in separate containers.The oil will most likely solidify in refrigeration and it is easier to separate the garlic before refrigeration or you will be fishing for garlic in solidified olive oil.
