Garlic Confit (GF) – Culinary Seasons

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.

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.

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A great thing about this recipe is not set in stone, you can modify as you want, which is why I have 2-3 for garlic and 2-3 cups for Olive Oil. The two main things are the ingredients need to be covered in Oil and low and slow on the temperature and time.

Give some variations a try. Add some peppercorns. Try an asian variation to do some mock chili oil, Garlic slices, chili flakes, vegetable oil and sesame oil and some sichuan peppercorns. Cooking on a pellet smoker would give the chili oil a unique taste.