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    Garlic Confit Recipe

    Published October 23, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Learn how to make this simple garlic confit recipe of garlic cloves that are slowly roasted in oil until they are golden brown and soft. The flavor in these cloves is next level and can go in any recipe that calls for garlic.

    If you’re new to garlic confit and want to figure out how to use it in a recipe, be sure to try it in my Homemade Hummus or Smoked Boneless Leg of Lamb.

    garlic confit on a spoon


     

    Garlic Confit

    Garlic confit are garlic cloves that are submerged in fat and slowly cooked over low temperatures until they are golden brown and tender. Confit is an ancient French technique of preserving food that is salted and slowly cooked in its own fat. This mainly refers to meats such as pork or poultry but is now applied to other foods such as vegetables.

    While garlic doesn’t produce any fat, the process of confit is garlic cooking in fat, and the flavors from the garlic infuse the oil giving it incredible flavor. When meat is submerged in the oil, it acts as a seal and preservative so that the food lasts longer. You can treat and serve these roasted garlic confit cloves just like you would roasted garlic.

    Ingredients and Substitutions

    garlic confit ingredients
    • Garlic – You will need root end trimmed fresh garlic cloves.
    • Oil – Olive oil is the best oil to use. However, avocado oil will also work.

    How to Make Garlic Confit

    Trim the root end of the garlic clove, leaving as much of the clove intact as possible.

    trimming garlic

    Add them to a small-sized saucepot and completely cover them in oil. It should cover the cloves by about a ½” to 1” inch.

    adding oil and garlic cloves to a pot

    Simmer over the lowest heat setting as possible until the cloves are lightly golden brown and very soft, like roasted garlic.

    slowly cooking garlic in oil

    Remove from the heat and cool to room temperature before using or storing.

    garlic confit in a jar with oil

    Make-Ahead and Storage

    Make-Ahead: You can make this 1 week ahead of time.

    How to Store: For freshness, keep submerged in the oil and cover and store in the refrigerator for up to 2 weeks. You can freeze this submerged in oil and cover it for up to three months. Thaw it in the refrigerator for 1 day or until thawed before using.

    How to Reheat: Add the desired amount of confit oil and garlic confit to a small-sized saucepot and heat over low heat until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also use any confit fat that you may already have.
    • This is an even better replacement for roasted garlic. Use it in the exact same manner.

    Recipes Using Garlic

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    Let's Cook - Chef Billy Parisi

    Garlic Confit Recipe

    5 from 7 votes
    Learn how to make this simple garlic confit recipe of garlic cloves that are slowly roasted in oil until they are golden brown and soft.
    Servings: 2 cups
    Prep Time: 5 minutes
    Cook Time: 45 minutes

    Ingredients 

    • 2 cups fresh garlic cloves
    • 1 ½ cups olive oil

    Instructions

    • Trim the root end of the garlic clove, leaving as much of the clove intact as possible.
    • Add them to a small-sized saucepot and completely cover them in oil. It should cover the cloves by about a ½” to 1” inch.
    • Simmer over the lowest heat setting as possible until the cloves are lightly golden brown and very soft, like roasted garlic. This can take up to 45 minutes.
    • Remove from the heat and cool to room temperature before using or storing.

    Notes

    Make-Ahead: You can make this 1 week ahead of time.
    How to Store: For freshness, keep submerged in the oil and cover and store in the refrigerator for up to 2 weeks. You can freeze this submerged in oil and cover it for up to three months. Thaw it in the refrigerator for 1 day or until thawed before using.
    How to Reheat: Add the desired amount of confit oil and garlic confit to a small-sized saucepot and heat over low heat until warm.
    You can also use any confit fat that you may already have.
    This is an even better replacement for roasted garlic. Use it in the exact same manner.

    Nutrition

    Calories: 1635kcalCarbohydrates: 45gProtein: 9gFat: 163gSaturated Fat: 22gPolyunsaturated Fat: 17gMonounsaturated Fat: 118gSodium: 26mgPotassium: 547mgFiber: 3gSugar: 1gVitamin A: 12IUVitamin C: 42mgCalcium: 248mgIron: 3mg
    Course: accompaniment
    Cuisine: French