Place the garlic and thyme in a heavy-based saucepan and cover with either clarified butter or duck fat. Gently cook the garlic until tender over a very low heat for about 30–35 minutes. Drain and pass through a fine drum sieve. Season to taste with salt and freshly ground pepper. If not using the garlic purée immediately, place in a bowl and cover with a thin film of extra virgin olive oil to prevent it from discolouring. Pass the clarified butter or duck fat through a fine sieve into a clean container, ready to use again.
© 2005 Liam Tomlin. All rights reserved.