Preserved Elephant Garlic with Herbs

Preparation info
    • Difficulty


Appears in

By Paul Gayler

Published 1999

  • About


  • 4 large heads of elephant garlic
  • 600 ml (1 pint) duck fat (or


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.