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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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