Leek Confit Recipe

Prepare the leeks

Trim and clean the leeks: remove root ends and the tough dark green tops, leaving about 6–7 inches of the white and pale green stalk. Slice each leek lengthwise and rinse thoroughly under cold running water, fanning layers to remove grit. Pat dry with kitchen towels and slice into 1/2-inch thick rounds (or leave halves/quarters lengthwise for a more rustic presentation).

Sweat aromatics

In a wide, heavy-bottomed skillet or shallow saucepan set over medium-low heat, add the olive oil and butter. When the butter has melted and the fat is warm but not shimmering, add the smashed garlic cloves, thyme sprigs, and bay leaf. Cook gently for 1–2 minutes until fragrant, taking care not to brown the garlic.

Add leeks

Add the prepared leeks to the pan in an even layer. Stir gently to coat the leeks with the oil and butter mixture. Continue to cook over low heat, allowing the leeks to soften slowly — this should take about 12–18 minutes. Stir every 3–4 minutes to ensure even cooking; the leeks should be translucent and tender but not caramelized dark.

Deglaze and season

When the leeks are nearly tender, increase the heat very briefly to medium and pour in the white wine (or dry vermouth). Scrape any fond from the bottom of the pan and let the wine reduce by roughly half, about 2 minutes. Return heat to low. Season with the sea salt, freshly ground black pepper, and lemon zest. Continue to cook gently for another 2–3 minutes so flavors meld.

Finish confit

Reduce the heat to the lowest setting, cover the pan partially with a lid (or use a piece of parchment under the lid to let steam escape), and let the leeks poach gently in the oil/butter mixture for an additional 8–10 minutes. The final texture should be silky and tender; if the leeks appear dry, add up to 2–3 tablespoons more olive oil or a splash of water.

Rest and remove aromatics

Turn off the heat and let the leeks rest in the warm oil for 5 minutes. Remove and discard the garlic, thyme sprigs, and bay leaf (or leave a sprig for garnish if desired). Taste and adjust seasoning with a pinch more salt or pepper if needed.

Serve

Transfer the leeks to a serving dish, spooning some of the flavored oil over them. Sprinkle the chopped flat-leaf parsley on top if using. Leek confit can be served warm, at room temperature, or chilled. Use as a side, on crostini, with roasted meats, or folded into pasta or risotto.

Storage

Store leftover leek confit submerged in the oil in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or gently rewarm in a skillet before serving.