How to Make Garlic Confit in the Oven

This is a funny story. I was in the kitchen with Adisson, who helps me in the bakery and I was showing him the pictures of the most recently made duck confit. He asked me have you ever made duck confit and I said I made roasted garlic but not confit. He asked if I had garlic and said “let’s go.” He’s sixteen and quite the cook himself.

We quickly looked up a few recipes and made garlic confit. They he and the boys ate nearly a loaf of sourdough bread with the softened garlic. You can call that a good day.

Since then, I thought of of a way to improve that first go around. But before I get into that let’s answer a few questions about garlic confit.

What is Garlic Confit?

Confit is cooked covered in fat. Duck confit is slowly cooked in duck fat. It was a method of preservation. Vegetables can be cooked confit style slowly cooked in olive oil.

Garlic confit is peeled, covered in olive oil and either cooked very slow and low on top of the stove or in the oven.

How Long Does Garlic Confit Last?

Although confit was originally discovered for preservation, I suggest making garlic confit in small batches and eating within a reasonable time.You can keep your garlic confit in the refrigerator for up to two weeks and frozen for up to 3 months.

How Do You Peel Garlic?

My method is simple. I put the garlic heads in a stainless bowl, cover it with another bowl and shake up and down. The skins will fall off. Please don’t buy pre-peeled garlic. Use fresh whole garlic heads for this recipe (or any recipe). Pre-peeled garlic goes rancid quickly.

How to Make Garlic Confit in the Oven

• Peel garlic.
• Put in oven proof dish. I use an onion soup crock so I can pile up the garlic cloves and completely cover with olive oil.
• Add olive oil and some peppercorns.
• Add fresh thyme sprigs.
• Bake at 275 degrees F for 1 hour until the cloves turn soft and golden.
• Spread on bread and be in heaven.

How to Use Garlic Confit

• Spread on Sourdough Bread.
• Add to ground meat, like meatballs. The sweetness of garlic confit is better than adding raw garlic. I did this yesterday and so yum.
• Add to soups, stews, tomato sauce.
• Spread on steak
• Add to mashed potatoes.
• Add to cooked vegetables like eggplant spread or white beans dip.
• Spread on burger buns or hoagie buns.

Store in airtight jar in the refrigerator.

Don’t forget to try duck confit.

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