2000s Recipes + Menus
Garlic Confit Purée
Makesabout 3 tablespoons
- Active time:45 min
- Start to finish:1 hr
ADAPTED FROM LAURENT MANRIQUE
October 2001
- 12 garlic cloves, peeled
- 1 tablespoon fine sea salt
- 1 cup rendered duck fat
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Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.
Cooks’ notes:
- Confit may be made 2 days ahead and chilled, covered.
- Reserved fat is used for squabs and for dressing on Sonoma salad. It can also be used for general sautéing (especially potatoes).
- Keywords
- laurent manrique,
- poultry,
- garlic,
- dressing
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