Garlic confit is an incredibly flavorful, slightly sweet recipe you should add to your repertoire! With only a few minutes hands on time, this confit is a great addition to so many recipes.

When I mention using confit (or even just the term “French cooking”), it can sound intimidating to beginner cooks. Let me tell you, this recipe is so easy, but it tastes incredibly gourmet.

The slow cooking process infuses the garlic with a mellow and slightly sweet taste and creates a velvety texture. The resulting confit is aromatic and a versatile ingredient. It adds layers of flavor, depth, and complexity to any recipe you use it in. (But – again – so easy!)

What is confit?

A French method for cooking, confit (pronounced like con-FEE) involves covering a food in fat and cooking it slowly. This brings out the rich flavor in whatever you’re cooking, as well as making it super tender. Olive oil is one fat you can use for your confit, but foods like duck or chicken fat, other oils, or even syrup are used. The more flavorful the fat, the more flavorful the confit!

Check out this quick video!

Delicious Uses for Garlic Confit

  • Simple Summer Fettecine (currently only available in my cookbook, but bookmark this post for a later online recipe!)
  • Baked Garlic Confit Feta Dip
  • Roasted Garlic Butter
  • Level up your garlic bread with a smear of garlic confit on top of Texas toast.
  • Toast some crostinis and spread ricotta cheese on top. Smoosh some garlic confit on the cheese.
  • Add some garlic confit to dishes like chicken or shrimp.
  • Instead of using store bought pasta sauce, add some garlic confit to crushed tomatoes, along with whatever herbs you like.
  • Add a spread of garlic confit to toasted buns and serve with hamburgers, turkey burgers, or even bratwurst.
  • Mix a dollop of confit into mashed potatoes or roast potatoes in the oven with the garlic-infused oil.

How To Make Garlic Confit

Preheat the oven. You’ll want to use a small oven-proof pot for this recipe, like a small Dutch oven (I use this one) or glass baking dish. Add garlic cloves and shallots into your pot and completely cover them with olive oil. Top it off with the salt, pepper, and some fresh thyme sprigs.

Cover the pot and cook your confit for about an hour and a half. You want everything to be bubbly and to easily be able to smoosh the garlic with a fork.

Once the confit is room temperature, you can use it right away. If you’d like to save it for later, strain out the oil, and add the confit to an airtight container. It will keep in the fridge for up to 3 weeks. (If you strain the oil, DEFINITELY keep it for garlic-infused oil!)

Garlic Confit

Garlic confit is an incredibly flavorful, slightly sweet recipe you should add to your repertoire! With only a few minutes hands on time, this confit is a great addition to so many recipes.
Course Condiments
Cuisine French
Keyword air fryer roasted garlic, confit, garlic confit, garlic spread
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 8

Equipment

  • oven-safe dish

Ingredients

  • 10 cloves garlic peeled and whole
  • 2 shallots peeled and sliced in quarters, optional
  • 1-1/2 cups olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2-3 fresh thyme sprigs , optional

Instructions

  • Preheat oven to 250F.
  • In a small oven proof pot, like this small Dutch oven or a small glass baking dish, dump your garlic cloves and shallots in and cover with olive oil. Top with the salt, pepper, and fresh thyme sprigs.
  • Cover and cook for 1-1/2 hours or until everything is bubbly and the garlic is easily smooshed. Let cool to room temperature.
  • Use right away or strain oil and pour confit into an airtight container. Will keep in the fridge for up to 3 weeks. Strained olive oil can be used as garlic-infused oil.

Notes

  1. For better storage, separate the oil and garlic in different containers and keep in the fridge. 

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