Confit Leek


  • 1 leek
  • 10 young, green pine needles, fresh from the tree
  • 400 ml (14 fl oz) olive oil
  • 4 g ( oz) salt


Slice off the green part of the leek (if you have chickens, they will love this). Put the white tender leek, pine needles and oil in a vacuum bag. Seal the bag and cook in a water bath at 86°C (187°F) for 5 hours until translucent. While still hot, remove the leek from the bag and separate the layers. Season with the salt.