Ingredients
2 tablespoons rendered duck fat
12 cloves duck-fat-roasted garlic
12 garlic cloves, tough stem ends removed
Method
Sources
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Recipe1M+
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered duck fat — confit, roast potatoes, frying, French cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered duck fat — confit, roast potatoes, frying, French cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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place the duck fat and garlic in a small heavy-bottomed saute pan over low heat. slowly bring the mixture to a simmer. the garlic will burn quickly, so keep an eye on it. if it cooks too much, it will taste bitter and unpleasant. cook until the garlic is just turning light golden brown. turn off the heat and let the garlic cool in the duck fat, about 30 minutes. the cloves will continue to brown as they sit in the fat. remove the garlic cloves from the duck fat. store the garlic and duck fat separately in the refrigerator in covered containers for up to 1 week. let stand at room temperature about 1 hour before using.