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Garlic Confit

Cooking garlic very slowly in our Graisse de Canard yields tender, mellow garlic with a deep, rich flavor, plus savory, garlic-infused duck fat. Use the garlic cloves in almost any recipe that calls for garlic--soups, sauces, salad dressings, and more--or slip a few under the skin of a chicken before roasting it. Use the duck fat for things like sautéing or roasting potatoes or veggies. For a real treat, try mashing a few of the garlic cloves with a spoonful of the duck fat to make a delicious spread to smear on a baguette slice or stir into mashed potatoes or cooked white beans or lentils.


about 1 1/2 cups


  1. Separate the heads of garlic into cloves.  Peel the cloves and trim off their root end.  Place the garlic in a medium saucepan with the thyme and bay leaves.  Add the Graisse de Canard Gold® and place the pan over low heat. As the duck fat melts, it should cover the cloves completely; if it doesn't, add more until the cloves are covered.
  2. The garlic should cook very gently (below a simmer, so some bubbles rise through the oil, but don't break the surface frequently) until the garlic is very tender, but not browned, about 30 minutes.
  3. Remove the pan from the heat and let the confit cool in the pan.  Transfer the confit to a container with a lid and store in the refrigerator up to 1 month.
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Classic French Stocks and Sauces