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Lemon and Garlic Confit

Yield: 2 1/2 cups

This is similar to onion compote, or soubise, in that it is neither a sauce nor vegetable, but somewhere in between. It works especially well with heartily flavored poultry, like grilled chicken wit a potent spice rub. A low temperature is important to prevent the garlic from deep-frying in the oil. The garlic mustn't brown during cooking, or the essence of the lemon oil will be gone, and the confit will be left with a bitter and unpleasant flavor.

  • 12 ounces peeled whole garlic cloves (6 whole heads)
  • 1 1/2 cups Lemon Oil (see page 219)
  • Bouquet garni (3 small sprigs each thyme and savory)
  • Zest of 2 lemons
  • 1 cup Chicken Stock (see page 187)
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped fresh Italian parsley

Have Ready

  • The Lemon Oil
  • The Chicken Stock

In a medium saucepan, over medium heat, combine the whole garlic cloves, Lemon Oil, bouquet garni, and the lemon zest, and bring to a simmer. Reduce the heat to very low and simmer until the garlic is very tender, about 25 minutes. (If the oil begins to boil, remove the pan from the heat for 1 or 2 minutes, reduce the heat, then return the pan to the heat.) Remove the pan from the heat, discard the bouquet garni, and reserve the confit. At this point, the confit can be refrigerated in a clean container with a tightly fitting lid for up to 3 days.

In a medium saucepan, combine the Chicken Stock, kosher salt, and reserved confit and bring to a boil over high heat. When the mixture has just come to a full boil, remove it from the heat. Add the fresh lemon juice and the parsley, stir briefly, and serve immediately.

Recipe from Mark Peel & Nancy Silverton's The Food of Campanile
© 1997 by Mark Peel & Nancy Silverton. All rights reserved


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