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 fridge before using.
Roast Garlic: To roast, drain the garlic from the fat. Heat a little of the fat in a heavy-based pan. Add the garlic and cook until golden brown. Lightly season with salt and freshly ground pepper. Drain the garlic on kitchen paper before using.
© 2005 Liam Tomlin. All rights reserved.