Garlic Confit

• 24 Cloves garlic, peeled
• 1 Sprig fresh thyme
• Clarified butter or rendered duck fat

Place the garlic and thyme in a heavy-based saucepan and season with salt and freshly ground pepper. Cover with either clarified butter or duck fat. Gently cook the garlic until tender over a very low heat for about 30–35 minutes. Remove from the heat and allow to cool in the fat. Refrigerate until ready to use. The fat will solidify. The garlic cloves can be stored for up to a week in the frid