Confit of Leeks and Baby Carrots Recipe

This recipe for confit of leeks and baby carrots is a simple and flavorful dish that can be enjoyed as a side dish or a main course. The leeks and carrots are cooked slowly in a mixture of olive oil and duck fat until they are tender and infused with rich flavors. The result is a melt-in-your-mouth dish that pairs well with roasted meats or can be enjoyed on its own. It's a wonderful way to highlight the natural sweetness of these vegetables and create a memorable dish for any occasion.

Ingredients

• 4 leeks, white and light green parts only
• 10 baby carrots, tops trimmed
• 1 cup olive oil
• 1 cup duck fat (substitute with more olive oil if desired)
• 4 garlic cloves, minced
• 2 sprigs of fresh thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 275°F (135°C).
2. Trim the leeks, removing the dark green parts and root ends. Cut the leeks into 3-inch long pieces.
3. In a large ovenproof skillet or baking dish, arrange the leeks and baby carrots in a single layer.
4. In a small saucepan, heat the olive oil and duck fat over low heat until melted and warm.
5. Pour the warm olive oil and duck fat mixture over the leeks and carrots until they are fully submerged.
6. Add the minced garlic, thyme sprigs, salt, and pepper to the dish.
7. Cover the dish tightly with aluminum foil or a lid.
8. Place the dish in the preheated oven and cook for 1 hour, or until the leeks and carrots are tender when pierced with a fork.
9. Remove the dish from the oven and let cool slightly before serving.
10. Serve the confit of leeks and baby carrots as a side dish or as a main course. Enjoy!

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