Garlic Confit

This is a super simple recipe from Linton Hopkins of Restaurant Eugene in Atlanta. I was very skeptical about it but it turned out to be pretty damn tasty. I used lard because I bought a 1/2 hog with some friends and we have a whole bag of pork fat that needs to get used up. If you use lard, I highly recommend that you serve the confit with green apple slices or some kind of tart/acidic fruit.

INGREDIENTS
2 cups canola oil, lard, or rendered chicken or duck fat
1 cup garlic cloves, peeled

INSTRUCTIONS
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.