37 minutes
A delightful side or topping made with tender, flavorful leeks cooked in olive oil and garlic.
Garlic Clove, coarsely chopped
each
Leek, trimmed, halved lengthwise, cut into 0.5-inch-thick slices, and washed well
0 lb
to taste
to taste
cups
1. Heat Olive Oil and Cook Garlic
Start by heating 0.25 cup of extra virgin olive oil in a large pot over medium heat. Once the oil is warm, add the 5 coarsely chopped garlic cloves and let them cook for about 1-2 minutes until they become fragrant but not browned.
2. Add Leeks and Season
Next, add the 1 pound of prepared leeks to the pot. Season them generously with Maldon sea salt and coarsely ground black pepper. Stir everything together, ensuring the leeks are well-coated with the oil and seasonings. Allow the leeks to cook slowly for about 8-10 minutes, stirring occasionally. The goal here is to soften the leeks without browning them.
3. Add Water and Steam
After the leeks have softened, pour in 0.33 cup of water. Cover the pot and reduce the heat to low. Let the leeks cook for another 15 minutes. The steam from the water will help them become even more tender, almost melting in texture.
4. Evaporate Liquid and Adjust Seasoning
Once the 15 minutes are up, check if there is any remaining liquid in the pot. If there is, remove the lid and let the liquid evaporate over medium heat. This step should not take long. Lastly, taste your leek confit and adjust the seasoning with additional salt and pepper if needed.
Leeks can harbor dirt between their layers. Slice them lengthwise and rinse under running water, fanning out the layers, to ensure all the grit is removed.
The essence of any confit is gentle cooking over a low heat. This allows the leeks to become meltingly tender without browning or burning. Use a heavy-bottomed pot or pan to ensure even heat distribution.
This dish cannot be rushed. Give your leeks the time they need to soften and absorb all the flavors. Depending on the amount, this could take upwards of an hour.
Choose leeks that are firm and have a vibrant green color. The white and light green parts are the most tender and flavorful, which is what you want for your confit.
The choice of fat is pivotal. Unsalted butter will add a creamy richness, while a high-quality olive oil will impart a fruity depth. Both options will carry the flavors of the aromatics well.
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