Preserved Elephant Garlic with Herbs

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 4 large heads of elephant garlic
  • 600 ml (1 pint) duck fat (or light olive oil)
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh marjoram
  • 2 sprigs of fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper


    Elephant garlic is a very large variety of garlic – about the size of an apple! The intense flavour of this superb garlic preparation makes it ideal for use in sauces, sautés and salads; simply scrape off excess fat and chop the garlic as normal. I also like to purée it to use in soups and pasta dishes, or to serve as an accompaniment to roast lamb.

    Slice 3 mm ( in) off the top of each head of garlic to expose the cloves. Heat 4 tablespoons of the duck fat in a heavy-based pan until very hot. Place the garlic heads cut-side down in the hot fat and cook for 1 minute, until caramelised. Turn them over, throw in the herbs and season with salt and pepper. Pour over the remaining duck fat and cook for about 25 minutes or until the garlic is very tender (it can also be cooked in a hot oven). Leave to cool. The garlic will keep in its fat for up to one month in the fridge.