Garlic Confit Puree

Directions

1. 1
   Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander.
2. 2
   Blanch garlic in same manner 2 more times.
3. 3
   Dry pan well with paper towels, then add garlic and cover with duck fat.
4. 4
   Simmer, uncovered, until garlic is very tender, about 5 minutes.
5. 5
   Drain garlic in a sieve set over a bowl, reserving fat, and puree garlic in a food processor to make confit.
6. 6
   Cool completely before putting in cavities of squabs.