Leek confit is one of those things that once you make it and use, you’ll want to have it around all the time. It takes very little effort, not a lot of time, and it gives back, and gives back, and gives back! I stir it into vegetables sauteing on the stove, warm it and scoop it onto crostini with dots of baked tomato and slivers of parmesan for unexpected company, and mix it with gruyere for yummy tartlets. The places you can use this are only limited by your imagination. Molly of Orangette wrote a wonderful article on Leek confit that you can read here. The method is so simple you’re not going to believe it. Here’s mine.
1/4 cup (1/2 stick) unsalted butter
2 tbsp. olive oil
4 large leeks (white and pale green part only)
1/4 cup water
1/2 tsp. salt
1/2 tsp. white pepper
First, halve your leeks lengthwise and cut them into 1/4-inch slices. You should have about 5 cups. Fill a large bowl with cold water and send the leeks in for a swim. Gently swish them around and let them soak for about 30 minutes. All the grit caught between the leaves will sink to the bottom and you’ll be left with clean, shiny leek pieces.
Carefully scoop them out onto a kitchen towel or paper and blot lightly. Melt the butter and oil in a large skillet. Add the leeks and salt and pepper. Stir to coat the leeks with the butter and oil and cook on medium heat until they wilt down, about 10 minutes. Add the water and cover for 10 minutes. Uncover and let the water cook out and continue to cook and stir occasionally until the leeks are soft and silky.
Taste a couple, checking for seasoning and add more salt and pepper to your taste. Remove to a storage container and you’re all set!
You can keep these in the refrigerator for up to 1-1/2 weeks, but I’ve never had them last that long. Enjoy!