Leek confit is one of those dishes that perfectly balances simplicity and elegance, making it an excellent addition to any dinner party or weeknight meal. With its rich flavor, soft texture, and the aromatic infusion of olive oil, garlic, and herbs, this dish is the epitome of French comfort cooking.
If you’ve ever wondered how to elevate leeks into something extraordinary, this leek confit recipe is your answer. Whether served as a side dish, atop toast, or stirred into pasta, this recipe is sure to become a staple in your kitchen.
Table of Contents
- Ingredients for Leek Confit
- Additions, Variations, and Substitutions
- How to make Leek Confit
- Tips for Making Ahead, Leftovers, and Storage
- Serving Suggestions
- Recipe Recap
- Connect with Me
Leek confit is a French technique of slowly cooking leeks in olive oil and herbs until they become soft, buttery, and deeply flavorful. “Confit” refers to the process of slow-cooking ingredients in fat, and here, we use extra virgin olive oil to gently confit the leeks. This method enhances their natural sweetness and allows the leeks to absorb the delicious flavors of garlic, thyme, basil, and oregano.
Ingredients for Leek Confit
- Leeks: The star of the dish, bringing mild, sweet onion flavor.
- Garlic: Adds aromatic depth and warmth.
- Olive oil: Extra virgin olive oil is the perfect fat to slow-cook the leeks, adding richness.
- Herbs: Dried basil, oregano, and thyme lend earthiness and balance to the dish.
- Salt: Essential for bringing out all the flavors.
Additions, Variations, and Substitutions
- Herbs: Feel free to swap in fresh herbs like rosemary or sage if you have them on hand. Fresh thyme works particularly well in place of dried.
- Citrus: Add a squeeze of lemon juice or some lemon zest for a bright, tangy finish.
- Chili: A pinch of red pepper flakes can give the confit a gentle kick of heat if desired.
- Wine: A splash of white wine during the cooking process can add an extra layer of flavor and complexity.
My Expert Tips for Making This Recipe
Use Fresh, Quality Leeks: Make sure to clean the leeks thoroughly as they often have dirt between the layers.
Cook Slowly: The secret to perfect leek confit is slow cooking over low heat, allowing the leeks to become tender and soak up all the flavors without browning.
Don’t Skimp on Oil: The olive oil is not just for cooking—it’s an essential part of the confit and can be used in other dishes like dressings or as a drizzle on bread.
Adjust Seasonings: Taste as you cook and adjust the seasoning, especially salt, to ensure the flavors pop.
How to make Leek Confit
- Prepare the Leeks: Cut the leeks in half lengthwise, then slice them into 2-inch pieces. Rinse well to remove any dirt.
- Combine Ingredients: In a large skillet, add the leeks, garlic, olive oil, and herbs. Sprinkle with salt and stir gently to coat everything.
- Cook: Place the skillet over low heat and cook the leeks gently for 30-40 minutes, stirring occasionally, until the leeks are tender and soft. Ensure they don’t brown.
- Serve: Remove from heat and serve warm or at room temperature. Discard the garlic pieces if you prefer a milder garlic flavor.
Recipe FAQs
Tips for Making Ahead, Leftovers, and Storage
- Making Ahead: Leek confit can be made ahead and stored in an airtight container in the refrigerator. It’s perfect for meal prepping and pairs well with various dishes throughout the week.
- Storing: Store any leftover leek confit in a glass jar or airtight container in the fridge for up to 7 days.
- Freezing: Freeze the confit for up to 2 months. Thaw overnight in the fridge and reheat on the stove before serving.
Serving Suggestions
Leek confit is incredibly versatile and can be served in many ways:
- On toast: Spread on crusty bread with a sprinkle of flaky salt for a simple yet delicious appetizer.
- With pasta: Stir the confit through warm pasta with a splash of reserved pasta water for a rich, comforting dish.
- As a side: Serve alongside roasted meats or fish for a flavorful accompaniment.
- In salads: Add the confit to grain or green salads for an extra layer of flavor.
Other Recipes You’ll Love
Recipe Recap
Leek confit is a delicious, versatile recipe that brings out the best in humble ingredients. Whether served as a simple side dish or added to more complex meals, its rich, buttery flavor and soft texture will elevate any dish. Plus, with the ability to make it ahead and store it, leek confit is a must-have in any kitchen repertoire.
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French Style Leek Confit
Make this easy leek confit recipe with garlic, olive oil, and herbs. Perfect for adding flavor to any meal. Ready in under an hour, with simple ingredients!
Ingredients
- 2 large leeks, white and light green parts only, cleaned and sliced into 2-inch pieces
- 5 garlic cloves, smashed and halved
- 1 tbsp kosher salt
- 1 ½ cups extra virgin olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Prepare the Leeks: Cut the leeks in half lengthwise, then slice them into 2-inch pieces. Rinse well to remove any dirt.
- Combine Ingredients: In an oven safe baking dish, add the leeks, garlic, olive oil, and herbs. Sprinkle with salt and stir gently to coat everything.
- Cook: Place the baking dish in the preheated oven and cook the leeks gently for 1 hour and 30 minutes, stirring occasionally, until the leeks are tender and soft. Ensure they don’t brown.
- Serve: Remove from heat and serve warm or at room temperature. Discard the garlic pieces if you prefer a milder garlic flavor.
Notes
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
