MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
1 teaspoon "four spices" (pepper, cloves, nutmeg and ginger)
¼ teaspoons black ground pepper
250 ml rendered duck fat
Recipe preparation steps
1
Peel the garlic and cut off any green sprouts within. If using shallots, cut off both ends before peeling. Heat the duck fat in a small saucepan over medium flame.
2
When the fat is warm, add the garlic or shallots, the four spices, and the ground pepper. Cook until they are soft, about 20 minutes for the garlic and 30 minutes for the shallots.
3
Remove them from the fat with a slotted spoon and cool on paper towels. If they are not used immediately, they can be refrigerated in a small container for several days. Do not cover them with fat.
Prep time 
