Ingredients for Ail Ou Echalotes Confits Garlic Or Shallot Confit
- 1 whole head garlic (about 10-12 cloves)
- 1 cup duck fat
- 1 teaspoon quatre épices
- ¼ teaspoon freshly ground black pepper
- 1 cup shallots (10-12 medium shallots)
- 1 cup pearl onions (10-12 medium pearl onions)
- 1 cup olive oil
- 1 cup lard
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ail Ou Echalotes Confits Garlic Or Shallot Confit? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ail Ou Echalotes Confits Garlic Or Shallot Confit
- Peel 1 whole head of garlic (about 10-12 cloves) and remove any green sprouts. If using shallots or pearl onions, trim and peel 1 cup (about 10-12 medium shallots or pearl onions).
- Heat 1 cup of duck fat (or olive oil/lard) in a small saucepan over medium heat. (Note: Duck fat is traditional and adds incredible flavor, but olive oil or lard are excellent substitutes.)
- Once the fat is warm (around 175°F/80°C), gently add the garlic, shallots or pearl onions, 1 tsp of Quatre Épices, and 1/4 tsp of freshly ground black pepper.
- Cook gently, stirring occasionally. Cook garlic for approximately 20 minutes, or shallots/pearl onions for 30 minutes, until completely tender and soft.
- Carefully remove the confit from the fat using a slotted spoon and place it on a paper towel-lined plate to drain excess fat.
- Let cool completely before storing. If not using immediately, refrigerate in an airtight container for up to 5 days. (Do not store submerged in fat.)
- Enjoy your delicious homemade Ail Ou Échalotes Confit! Use it as a garnish for roasted meats, salads, or as a flavor booster in sauces and soups. Serves 6 as a garnish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
7g
Carbs
2g
