{"id":8096,"date":"2026-02-08T10:30:41","date_gmt":"2026-02-07T23:30:41","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8096"},"modified":"2026-02-08T10:38:31","modified_gmt":"2026-02-07T23:38:31","slug":"roast-garlic-confit","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/vegetable-side-dishes\/roast-garlic-confit\/","title":{"rendered":"Roast Garlic Confit"},"content":{"rendered":"\n

Some recipes never go out of style. From classic Beef Pie to Fried Chicken, certain recipes are just always going to stay popular. It\u2019s likely because of how great they taste! Well, one dish that ticks all the boxes for flavor and popularity is Roast Garlic Confit. This simple, yet wonderfully tasting dish transforms the humble Garlic Clove into a rich and sweet delicacy that makes for the perfect accompaniment to so many great dishes, especially classic French recipes

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Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n

Roast Garlic Confit is a very common dish that is found in high-end restaurants of the Michelin starred kind, as well as just about every French-inspired Brasserie all over the world. However, and perhaps surprisingly, it\u2019s not that often made at home

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Sprucing up Garlic is becoming very common these days, but it\u2019s been around for centuries<\/h2>\n\n\n\n

The idea of transforming a humble ingredient such as Garlic into a restaurant-level ingredient is one that so many restaurants are latching onto. The rich, sweet flavors you can extract from Garlic make for the perfect accompaniment to a dish gives it a level of sophistication that you would expect from an expensive restaurant

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However, the process of making Garlic Confit is one that has been around for decades, centuries even! The process of slowly cooking food in fat (which is the essence of Confit cookery) was originally invented to preserve foods that would otherwise spoil. So, in the times before refrigeration, this technique was adopted

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It\u2019s fun to consider what was initially invented as a technique for poor people to preserve food is now mostly popularized and consumed by folks willing to shell out hundreds of dollars at a high end restaurant!

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Follow our recipe to make the most amazing Roast Garlic Confit, a versatile and delicious ingredient for home cooking<\/figcaption><\/figure>\n<\/div>\n\n\n

How to make Roast Garlic Confit<\/h2>\n\n\n\n

This recipe couldn\u2019t be simpler to make. All it requires is 2 ingredients, and some patience. To Confit Garlic you need a fat for the Garlic to slowly roast in the oven. You can really use any fat you like, but for our recipe we\u2019re opting for Olive Oil. Another very popular fat to use for Confit is Duck, as is famous in the classic French Duck Confit recipes<\/a>

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The dish will require enough Olive Oil to completely submerge the Garlic you plan on cooking in an oven-proof dish. The quantity of Oil required will depend on how much Roast Garlic Confit you plan on making, and the size of the oven-safe dish you are using

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For smaller quantities of Confit Garlic, you can use a ramekin, and for larger quantities, more conventional roasting \/ baking trays will work. When we made our recipe we cooked the Garlic alongside a beautiful piece of Duck Thigh, so it ended up needing about 8 cups \/ 2 liters of Olive Oil. This was primarily due to the size of the Duck Thigh, which required full submersion

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For a few bulbs of Garlic, you probably only need about half that amount. Essentially, all you need to ensure is your Garlic is completely submerged in the Oil \/ Fat, and you will be fine. I wouldn\u2019t recommend using the fanciest Olive Oil, just some decent stuff will do the job, as this recipe does use a lot of the stuff

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Preparing the Garlic for Confit<\/h2>\n\n\n\n

This is a very simple step in the process of making Roast Confit Garlic. Just peel whole cloves of Garlic and discard the skin and you\u2019re ready to make this wonderful dish. Honestly, I recommend saving your time and simply purchasing some pre-peeled Garlic cloves, as peeling raw Garlic can be a laborious job, especially when you need to keep the cloves whole and intact, as is the case with this recipe

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Once your Garlic is prepared, simply pop it into your ramekin or roasting tray and fill it with enough Olive Oil to completely submerge the Garlic Cloves. You can add as much or as little as you want. The good news is this technique preserves the Garlic, so it\u2019ll keep for up to 2 weeks in the refrigerator, so I recommend making a big batch

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\"Garlic
Try adding some other ingredients to the Oil such as a classic piece of Duck Thigh<\/figcaption><\/figure>\n<\/div>\n\n\n

Slow roasting the Garlic in Olive Oil in the Oven will turn it into Garlic Confit<\/h2>\n\n\n\n

Simply place your Garlic that is now submerged in Olive Oil into the oven set at 225F and roast for 2 \u00bd hours. The process takes time, but you don\u2019t need to do anything. Just let the Olive Oil slowly Roast the Garlic, and infuse it with those wonderful, fatty flavors

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Once time is up you will need to remove it from the oven and allow it to cool. Be careful during this step, because even though we didn\u2019t set the oven temperature too high, we\u2019re still dealing with hot Oil that\u2019s 225F! So, carefully place the tray on a sturdy surface and leave to cool before removing the Garlic

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The Garlic itself is going to be super-tender, so be careful when removing it from the Oil as it can easily begin to break apart. I like to use a small kitchen strainer to do so. Set the Garlic on some paper towels to remove any excess Olive Oil before it\u2019s ready to eat

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Once cooked the Roast Garlic Confit will be unbelievably rich and decadent<\/figcaption><\/figure>\n<\/div>\n\n\n

The Oil can also be kept for future Confit cooking, which I highly recommend. Olive Oil isn\u2019t cheap, so while you\u2019re in the Confit-cooking mode, try making other fun Confit dishes like Potatoes, Carrots, and of course, Duck

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How to enjoy Roast Garlic Confit<\/h2>\n\n\n\n

You can add Garlic Confit to so many dishes, from Salads to Soups to Steaks and Seafood. In fact, it\u2019ll pair with just about anything, and will give the dish a rich, sophisticated sweetness. Me personally, I just like to slather it all over some nice crusty bread

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There\u2019s no better way to enjoy Garlic Confit than with some good quality bread. The Garlic spreads just like Butter and the flavor is intense. Give it a generous sprinkle of some Flaky Sea Salt and you very well have one of the best bites of food in the culinary world

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