Garlic Confit Puree

1. 1

   Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander.

2. 2

   Blanch garlic in same manner 2 more times.

3. 3

   Dry pan well with paper towels, then add garlic and cover with duck fat.

4. 4

   Simmer, uncovered, until garlic is very tender, about 5 minutes.

5. 5

   Drain garlic in a sieve set over a bowl, reserving fat, and puree garlic in a food processor to make confit.

6. 6

   Cool completely before putting in cavities of squabs.

* Per serving · 4 servings · Values may vary.

No additional tips available.