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