Garlic Confit Purée
Active time: 45 min Start to finish: 1 hr
Cooks' notes:
• Confit may be made 2 days ahead and chilled, covered. • Reserved fat is used for squabs and for dressing on Sonoma salad. It can also be used for general sautéing (especially potatoes).
Recipe information
Yield
Makes about 3 tablespoons
Ingredients
12 garlic cloves, peeled
1 tablespoon fine sea salt
1 cup rendered duck fat
Preparation
Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.
