Confiting is a French method for covering foods in fat and cooking them at low heat until tender and richly flavored. In most cases—as in duck confit—the fat is rendered from the meat, but with garlic, it’s added. The raw garlic cloves may be submerged in savory animal fat, grassy extra-virgin olive oil, or, as in this recipe, a neutral oil like grapeseed or safflower, which will allow the naturally sweet flavor of the cooked garlic to really shine.