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Ail Ou Echalotes Confits (Garlic or Shallots in Duck Fat)

Ail Ou Echalotes Confits (Garlic or Shallots in Duck Fat) is a france recipe made with Shallots, Quatre Epices, and Pepper Black Ground. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 12
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Peel the garlic and cut off any green sprouts within.

2. 2

   If using shallots, cut off both ends before peeling.

3. 3

   Heat the duck fat in a small saucepan over medium flame.

4. 4

   When the fat is warm, add the garlic or shallots, the quatre epices, and the ground pepper.

5. 5

   Cook until they are soft, about 20 minutes for the garlic and 30 minutes for the shallots.

6. 6

   3. Remove them from the fat with a slotted spoon and cool on paper towels.

7. 7

   If they are not used immediately, they can be refrigerated in a small container for several days.

8. 8

   Do not cover them with fat.

9. 9

   Yield - 6 servings as a garnish.

10. 10

    Wine Round Table of GEnie. ]

11. 11

    [ CompuChef conversion and nutritional analysis by Rick Weissgerber. ]

12. 12

    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip