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Confit of Garlic

16 Garlic cloves, unpeeled
Duck fat to cover
2 Bay leaves
2 sm Sprigs fresh thyme


Half fill a small saucepan with the duck fat, and then place on the stove until the temperature reaches about 90'C, 194'F. Add the bay leaves, thyme and garlic. Bring the fat back to about 80'C, 176'F. Cook at this temperature for about 20-30 minutes. After 20 minutes, check to see if the garlic is tender to touch, if it is, remove from the heat and allow to cool in the duck fat.


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