logo
  • Home
  • Find Recipes
  • About
    • Contact Me
    • Work with Me
    • Disclosure Statement
    • Privacy Policy
  • Love Lists
  • Life & Baby
  • Reviews

Tag : confit

Duck fat confit of garlic and mushrooms - Love and Duck Fat

Duck fat confit of garlic and mushrooms

October 8, 2013 1 comment Article

If you’re new to the process, making a confit is an ancient way of preserving foods by cooking something in fat at a very low temperature for hours. Cooked this way and sealed in a jar, food can last on the shelf for several months. But that’s not why I’m doing it. When you confit something, it becomes very tender (not crisp like frying) and tastes damn good. Usually, you confit duck legs this way, but I didn’t have any, so I decided to try the process on some veggies. The resulting confit of garlic and mushrooms are not just a side dish. They are the main attraction.

They are best served simply, on toast for instance. Don’t worry, folks. These aren’t crazy fattening. The oil doesn’t penetrate the inside of the garlic and mushrooms. It just gives them a creamy, meaty flavor. You can really up the flavor and texture by giving the mushrooms a quick sear in a pan. Spread a garlic clove on the toast point, then top with a single mushroom and a sprinkle of sea salt. It’s a flavor explosion in your mouth.

There’s a bonus to this recipe. Not only does it make incredible mushrooms and garlic, it also makes roasted garlic and mushroom infused duck fat. Is your mind blown?

Take that delicious, fragrant duck fat and cook some potatoes in it. Stir a tablespoon of it into simmering rice, or roast some vegetables or nuts in it. Heaven! It will be your secret weapon in the kitchen for a very long time.

Duck fat confit of garlic cloves and mushrooms

Duck fat confit of garlic cloves and mushrooms

Print
Duck fat confit of garlic cloves and mushrooms

Duck fat confit of garlic cloves and mushrooms

Ingredients

  • 2 garlic heads, cloves removed and skinned
  • 1 package mushrooms
  • sea salt, to taste
  • 1 cup duck fat
  • fresh rosemary or thyme (optional)

Method

Preheat oven to 250°F/125°C

Toss garlic and mushrooms in salt, so they are very lightly coated. Place in a small saucepan and add duck fat (and herbs if using). Cover place in the oven for 1 1/2 - 2 hours.

Remove from the oven and serve as-is, or sear in a pan. To store, remove veggies from fat and serve within a few days. The leftover fat can be strained and will last several weeks.

3.1

http://loveandduckfat.com/duck-fat-confit-of-garlic-and-mushrooms/

Images and recipe instructions copyright of Love and Duck Fat.
Tags: Confit, Duck Fat, Garlic, Mushroom
Tweet
Pin It
Like Me On Facebook Follow Me On Pinterest Follow Me On Twitter Follow Me On Instagram Follow Me On Google Stumble Me RSS Email Me

Most Loved Recipes

  • Caribbean goat stew
  • Homemade baby food | Quinoa ratatouille
  • Breast milk pancake recipe | Whole wheat and banana
  • How I Overcame Low Milk Supply and Kicked Formula to the…
  • Baby finger food | Sweet potato bites
  • Baby food recipe | Chicken stew
  • The best baby pajamas for BIGGER baby boys
Appetizers

Baby Food

Breakfast

Desserts

Main Dishes

Side Dishes

Soups

Veggies

Recipe Categories:

  • Appetizers
  • Baby Food
  • Breakfast and Brunch
  • Chicken and Poultry
  • Desserts
  • Healthy/Low Fat
  • Main Dishes
  • Pasta
  • Salads
  • Seafood
  • Side Dishes
  • Soups and Stews
  • Vegetables
  • Vegetarian and Vegan

Recent Posts

  • Freaking Sweet Jars
  • Finding Healthy Food Recipes for Clean Eating
  • A New Website: Delivering your favorite snacks to your door!
  • Little Red Pocket Hens
  • Benefits of iPad Till Systems for Restaurants
  • Smoked Salmon Deviled Eggs | Turmeric & Onion Dyed Eggs
  • Thai Beef Lettuce Wraps | Paleo & Gluten Free
  • Macy’s Culinary Council Event: Chef Marcus Samuelsson Cooking Demonstration
  • Japanese Cucumber Salad | Sunomono Salad Recipe
  • 18 Healthy Summer Salad Recipes
  • About
  • Find Recipes
  • Contact Me
  • Disclosure Statement
  • Privacy Policy

Don't Miss a Recipe

You have Successfully Subscribed!

All images and copy © 2013 Love and Duck Fat
Logo Design by Shayla Grace

facebook twitter google pinterest email Rss