Garlic Confit {And 7 ways to use, smear, spread, add or in other words, enjoy it!}

Garlic Confit Ready to Serve

Confit (pronounced con-fee) is a French term used to describe an ancient method of preserving food in fat, oil or sugar syrup. It involves cooking food, in this case garlic, at temperatures usually below 300°F. The food can then be preserved in its fat or syrup and stored for many months. Now-days the term is predominately used to describe the cooking method, rather than the preserving method. In fact, in this recipe I remove my garlic cloves from the fat and keep them jarred in the fridge until I need them.

GARLIC CONFIT {Used 7 ways}

So how can you use Garlic Confit?
Spread on rustic wholemeal bread
Added to mashed potatoes
Flavor dips (like artichoke or spinach)
Use as a side for a delicious grilled rib-eye, sirloin or flank steak
Smear on sliced and toasted bread, topped with tomato salad
Use as a pizza topping (one of my favorite)
Add to grilled cheese sandwiches

Peeled whole garlic cloves from 3 heads of garlic – preferably organic from California (see Notes) or you can purchase ready-peeled garlic
1 cup of duck fat – you can substitute with olive oil
10 whole black peppercorns
2 sprigs of fresh thyme
2 sprigs of rosemary
1 fresh bay leaf
½ teaspoon kosher salt

Pre-heat oven to 275°F
Combine garlic, fat or oil, and seasonings in a Dutch oven or casserole pan with a lid
Cover pan and cook in the oven for 1 hour or until the garlic becomes brown and tender
Let it cool down completely if using oil or somewhat if using duck fat (not so much that it solidifies)
Remove herbs and peppercorns
If you are using duck fat, scoop out the garlic cloves with a slotted spoon and store them in the fridge
If you are using olive oil, cool completely and transfer everything to a glass jar for storage
It will keep in the refrigerator for up to two weeks
You can also use your preferred canning method to keep it unopened for up to six months

I prefer to use garlic from California. Not only will you be helping US farmers, I am never too sure how Chinese garlic is produced. I always check labels. Most of the world’s garlic is produced in China.
If you are storing your garlic cloves in the fridge, bring them to room temperature before using them.
You can adapt quantities as you see fit – all you need is enough fat/oil to cover your garlic cloves.

© 2014-2015 Caroline’s Family Kitchen and


    • Leave a Reply


      I know, right? finished last batch. Time to make some more! Love your blog btw

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>