Ail Ou Echalotes Confits (garlic Or Shallot Confit)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 2 heads garlic (or 12 shallots or a dozen or so pearl onions)
• 2 cups duck fat, rendered (or see above)
• 1 teaspoon quatre-epices (recipe is posted separately)
• 1/4 teaspoon black pepper, freshly ground

Recipe

• 1 peel the garlic and remove any green sprouts. if using shallots or onions, trim both ends before peeling.
• 2 heat the fat in a small saucepan over medium flame.
• 3 when the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
• 4 cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
• 5 remove them from the fat with a slotted spoon and cool on paper towels.
• 6 if not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
• 7 serves 6 as a garnish.