Garlic Confit

A pint-sized canning jar filled with garlic confit, sprigs of thyme and rosemary, and a partially separated head of garlic lying beside the jar.

We think you’ll find these sweetly fragrant cloves of garlic confit goodness to be quite irresistible. The author, the famed Alain Ducasse, claims that the tender cloves won’t leave you with bad breath. We can’t promise you that, but we can promise that you may start using them in countless ways: whisked into vinaigrettes, slathered on crostini, smashed into mashed potatoes, stirred into dips, incorporated into eggs of all sorts, mashed into pan sauces, even fancied up as a hostess gift in a lovely jar. And, as Ducasse notes, when the garlic is gone, save that infused oil for drizzling and dipping and sautéing. Any which way, we think you’ll find these garlic cloves to be pretty darn finger lickin’ good.–Renee Schettler Rossi

LC Finger Lickin' Good Note

We said the garlic confit cloves are finger lickin’ good, not finger fishin’ good. Meaning, of course, it’s best to fish the cloves out of the jar with a spoon rather than your fingers to prevent cooties or other contaminants from infiltrating your confit. Not trying to insult your sensibilities or your sense of manners or anything, just saying….

Garlic Confit

  • Quick Glance
  • (1)
  • 10 M
  • 1 H
  • Servings vary
5/5 - 1 reviews
Print RecipeBuy the Alain Ducasse Nature: Simple, Healthy, and Good cookbook

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Special Equipment: 1 pint jar with lid



Separate the cloves of garlic, removing any that are either much larger or much smaller than the rest and reserving them for another use. Remove the thick outer skin and the papery husk from each clove but leave the tight-fitting covering intact. Place the cloves in a deep saucepan.

Add the thyme, rosemary, peppercorns, and salt to the garlic in the pan. Add just enough oil to barely cover the garlic cloves and place the pan over very low heat. The oil should gently tremble at just under a simmer and certainly not boil. Leave the garlic to cook like this for 45 minutes to an hour, until the cloves are uniformly tender. Remove the pan from the heat and let cool.

Transfer the contents of the pan—the garlic cloves, the aromatics, and the oil—to a clean jar. Screw on the lid and keep it tightly closed in the refrigerator. Take out the cloves with a small spoon as you need them, and close the lid tightly. The garlic confit will keep in the refrigerator for up to several weeks.

Print RecipeBuy the Alain Ducasse Nature: Simple, Healthy, and Good cookbook

Want it? Click it.

Recipe Testers' Reviews

This is my new favorite garlic for spreading on a chunk of good bread or stirring into a bean spread. I’ve always been a roasted garlic fan, but truth be told, I've been known to scorch roasted garlic if I’m not paying attention to the timer. This was not only just as simple—well, once the heat was properly adjusted (I’m lucky to have a low burner that actually maintains a constant low temperature)—but it cooked with little more than an occasional glance and produced better flavor. I think it was the gentler heat. I love the combination of herbs that infuses the oil and also flavors the garlic itself. A perfect pantry basic.

I'll never not know what to do with extra garlic again! This is just as easy as making roasted garlic but without the mess. The cloves become so soft and sweet, and the flavored oil is a bonus. I spread some cloves on toasted baguette and it was heavenly. I’ll be adding this garlic to mashed potatoes next time I make them. The oil would be delicious on a simple salad. A chef friend of my husband also makes a confit like this; however, he also adds some dried tomatoes to the mix. I’m going to try that next time. I will definitely make this again. I think it would make a lovely hostess gift if you used a pretty jar and tied a ribbon around it!

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  1. We often make garlic confit but we use duck fat—I know, I know, that’s insane. But SO good! I cook duck often enough to have a stockpile of duck fat in the fridge at all times and tried a little garlic experiment and we’ve never looked back!! However, we just came into a 5-litre container of very good olive oil, I might have to branch out. I do find that the duck fat makes it too “greasy” for a lot of uses; the flavor is there for sure but I think that olive oil might be less heavy.

    1. Jenny, I am a huge proponent of duck fat and so the last thing that comes to mind when I read what you just wrote is insane! More like envy, actually! Thanks so much for sharing that trick. And yes, I agree that you’ll find olive oil to be a touch less heavy. Which just gives you more duck fat for so many other countless uses…!

  2. I find it very hard to keep the oil from getting too hot on my gas stove. I have been making this in the oven at 250°F for 2 hours. I have also frozen the cloves in a small jar when making a large batch. I reuse the flavorful oil when marinating cubes of feta, in vinaigrettes, etc.

    1. Helen, I love your oven approach to this recipe. Brilliant. Thank you so much for sharing that. For what it’s worth, what I do when I have a hard time keeping a low flame on our gas stove is I stack a couple of the burner grates on top of one another to create a little distance between the flame and the pan. Works like a charm. Just be careful that you have them stacked directly atop one another to create a stable foundation.

  3. I love garlic confit and make it often. This recipe could be pressure canned (without the precooking) at 15 psi for about 2 hours allowing you to keep it indefinitely until opened when it will last for approx 2 months in the fridge. I give my garlic confit as gifts for friends and relatives and for hostesses/hosts of parties I attend.

  4. It is currently gently “trembling” and already smelling so good. I can’t wait to try this on (or in) just about anything!!! I love the idea of gifting it, too!

      1. Thank you so much Renee……I will definately be using these!!! I have gifted the bacon jam, the lemonade concentrate and the home made dish soap so far. These tags are a must!

  5. this is very nice with the herbals….i roast my garlic in the crock pot, on low and it turns out just as well as stove-top…..buttery-melt-in-your-mouth awesomeness…..may take a bit longer in the crock pot, but i don’t have to keep checking its progress as when roasting stove top….spread this awesomeness on toasted bread, top with tomato jam, garnish with basil….oh my….heavenly ;0)

    1. three feathers, that’s brilliant! Many thanks for taking a moment to share your trick with us. Mind sharing about how long you leave the garlic basking in its crock pot oil bath? Mwah!

      1. hi renee, oh my…..i’ve never timed it! am always doing something else (prepping a meal), while the garlic is basking in its oil bath, so time seems to pass by in a blur

        but…..if i had to “guess,” i’d say about 1 1/2 – 2 hours. THAT’s with jump starting things by turning the crock pot on high for about 20 min then setting it to low… “scientific” as i can be here, i prod the fattest cloves after about an hour, with a wooden spoon, judging from there 0_0 of course, the size of your garlic cloves will also determine how long

        now you see why i don’t have a food blog…..i’m not so good with journal-ing specifics lol

        i have an electric garlic “cooker” but it’s small, so i got the idea from that…..i thought, if i can do my garlic in this in about 30-35 min, why not the crock pot with more than 2 heads?

        hope you try it and have good results, b/c you’ll never have an excuse to not roast garlic again ;0)

        1. Many thanks, three feathers! And I understand completely. At dinner at her house one night years ago, one of my friends, when asked how long she let something cook, thought a moment and said, “As long as it took me to put the girls in front of the TV, run upstairs, and shave my legs.” I appreciate you breaking it down for me. I think the lovely thing about slow cooking is that if something isn’t plucked off the stove the precise moment it’s done to perfection, there’s no harm done. Quite the contrary. Again, thanks so much, and I look forward to hearing which other recipes on the site pique your fancy!

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