Confit of Leeks, Lemon, and Garlic
This unbelievably bright and citrusy confit recipe is the low and slow cooking of leeks, lemon, garlic, and herbs in olive oil. Make once, and delicious dishes are endless. Great for pasta, omelet & roast meat.
Equipment
- ovenproof dish
- knife
- chopping board
Ingredients
- 2 stalks leeks, thinly sliced and washed thoroughly, roots discarded
- 1 whole lemon, sliced in thin discs, then quartered seeds removed
- 3 cloves garlic, sliced
- 1 tsp kosher salt
- 1 tbsp peppercorn
- 8-10 sprigs of fresh thyme
- 1.5 cup good quality olive oil
Instructions
- Assemble and mix everything in an oven-proof dish or pot.
- Put in a 200F oven.
- After 45 minutes, mix and pat everything down the oil.
- Check after 1.5 hours to gauge tenderness of lemon and leeks. Cook longer until desired texture is achieved.
- Let it cool and store for two weeks in the fridge.
Notes
- Wash leeks thoroughly to dislodge sand and mud. Dry.
- This recipe is not the end-all recipe, so this will be on the salty side. It's an addition to a toast, pasta, etc.
- Store in an airtight container in the fridge for up to two weeks.
