Active time: 45 min Start to finish: 1 hr

Ingredients

　　12 garlic cloves, peeled

　　1 tablespoon fine sea salt

　　1 cup rendered duck fat

　　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. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.

　　Cooks' notes:

　　• Confit may be made 2 days ahead and chilled, covered. • Reserved fat is used for squabs and for dressing on Sonoma salad. It can also be used for general sautéing (especially potatoes).