Ail Ou Echalotes Confits (Garlic Or Shallot Confit)

1. Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.

2. Heat the fat in a small saucepan over medium flame.

3. When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.

4. Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.

5. Remove them from the fat with a slotted spoon and cool on paper towels.

6. If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.

7. Serves 6 as a garnish.

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Nutrient	Quantity
Total fats	0.0187 g
Protein	0.0597 g
Carbohydrates	0.3677 g
Energy	1.4432 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0009 g
Water	0.0716 g
Aspartic acid	0.0081 g
Calcium, Ca	2.5472 mg
Lutein + zeaxanthin	2.6105 g
Fiber, total dietary	0.1455 g
Carotene, beta	1.7825 g
Niacin	0.0066 mg
Vitamin A, RAE	0.1552 g
Arginine	0.0018 g
Riboflavin	0.001 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	0.0081 g
Sodium, Na	0.115 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0004 g
Total lipid (fat)	0.0187 g
Manganese, Mn	0.0733 mg
Fructose	0.0013 g
Proline	0.0081 g
Fatty acids, total saturated 16:0	0.0031 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	0.065 mg
Sugars, total	0.0037 g
Serine	0.0024 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0019 g
Vitamin B-6	0.0017 mg
Selenium, Se	0.0282 g
Ash	0.0258 g
Fatty acids, total saturated 18:1 undifferentiated	0.0037 g
Pantothenic acid	0.008 mg
Phenylalanine	0.0026 g
Copper, Cu	0.0076 mg
Betaine	0.0512 mg
Thiamin	0.0006 mg
Methionine	0.0006 g
Iron, Fe	0.0558 mg
Carbohydrate, by difference	0.3677 g
Phosphorus, P	0.9085 mg
Folate, total	0.0977 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	0.0035 g
Valine	0.0031 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.004 g
Glycine	0.0025 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.0068 mg
Isoleucine	0.0021 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	0.0057 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0058 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	3.1452 IU
Folate, DFE	0.0977 g
Tryptophan	0.0003 g
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0028 g
Vitamin K (phylloquinone)	0.9413 g
Fatty acids, total saturated	0.008 g
Histidine	0.0009 g
Fatty acids, total monounsaturated	0.0042 g
Threonine	0.0014 g
Folate, food	0.0977 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	0.006 mg
Magnesium, Mg	0.9832 mg
Lysine	0.0014 g
Potassium, K	7.6417 mg
Cystine	0.0008 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 heads	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
duck	2 cups	0	0	0
quatre epices	1 teaspoon	0	0	0