Sunday, May 17, 2009

Cooking the Book: Fat - Garlic Confit

Mother’s day was a busy day for cooking. Not only was I smoking a boston butt and making biscuits, I decided it was a great day to try out another Jennifer McLagan recipe. This time it was garlic confit.


A delightfully simplistic dish, the ingredients list is only 4 items long. First up was the star of the show, duck fat.

I actually haven’t done much cooking with duck fat, but what better way to start?


After scooping out a 2 cups worth of the solidified fat, I put it over low heat to melt.


In the meantime, I got the rest of the ingredients ready.

In my pan, I have 2 bulbs of garlic, 2 bay leaves, and a few sprigs of fresh thyme.


Once the fat was melted, I poured it over the rest of the ingredients

And set everything over very low heat. McLagan is emphatic about cooking the garlic gently, but even my best moderation of heat couldn’t keep the pan from bubbling away.


After 20 minutes, I checked my garlic cloves to see if they would yield to pressure. No such luck, so 5 or 6 minutes later, I checked again and success.

I dumped everything into a colander and left it to drain.

10 minutes later, I had a bowl of beautiful garlic duck fat. As for the garlic, it didn’t survive the night. Spread over a piece of crusty French bread, I couldn’t ask for a better use of garlic.


Once again, Jennifer McLagan and her recipes shine through as true culinary works of art. It should be a spectacle when I use the garlic duck fat to make French fries.


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