I had never even heard of leek confit until I was in my thirties. Growing up, leeks were just those long green things my mom sometimes threw into soup. When she cooked them any other way, they usually ended up tough and stringy.
Turns out, we were doing it all wrong—rushing the process and using too much heat. Leek confit is all about taking your time, letting those layers slowly soften in olive oil until they become almost buttery. It’s one of those cooking methods that proves sometimes the simplest approach is the best one.
Why You’ll Love This Leek Confit
- Simple ingredients – With just leeks, butter, olive oil, and a few basic seasonings, you can create this luxurious side dish using items you likely already have in your kitchen.
- Melt-in-your-mouth texture – The slow cooking process transforms ordinary leeks into silky, tender vegetables that practically melt on your tongue.
- Make-ahead friendly – You can prepare this confit in advance and reheat it when needed – it actually gets better as the flavors develop over time.
- Versatile accompaniment – This confit works beautifully as a side dish, can be spread on bread, or used as a flavor base for other dishes like pasta or risotto.
What Kind of Leeks Should I Use?
When shopping for leeks, look for ones with long, straight white and light green parts – these are the tender, edible portions you’ll want for this confit. The best leeks are firm and fresh-looking, with crisp dark green tops and no signs of yellowing or wilting. Since leeks are notorious for hiding dirt between their layers, make sure to trim off the root end and dark green parts, then slice the usable portion lengthwise and rinse thoroughly under running water. For this recipe, medium-sized leeks work perfectly since they’re not too tough like larger ones can be, but still substantial enough to hold up during the slow cooking process.
Options for Substitutions
While leeks are the star of this dish, there are some ingredients you can swap around if needed:
- Leeks: Since this is a leek confit, leeks are essential and can’t really be substituted – they’re the whole point of the dish! Just make sure to clean them well.
- Butter and olive oil: You can use all butter or all olive oil instead of the combination. If using only olive oil, add an extra teaspoon to make up for the richness of butter.
- White wine: If you prefer not to use wine, substitute with the same amount of chicken broth or vegetable stock plus a splash (about 1 teaspoon) of white wine vinegar.
- Thyme: Fresh thyme can be swapped for dried (use 1/2 teaspoon), or try other herbs like rosemary or sage. If using dried herbs, add them earlier in the cooking process.
- Kosher salt: Regular table salt works too – just use about 1/4 teaspoon less since it’s more concentrated than kosher salt.
Watch Out for These Mistakes While Cooking
The biggest challenge when making leek confit is not cleaning your leeks thoroughly enough – sand and dirt can hide between the layers, so slice them lengthwise and rinse well under running water, making sure to get between all the layers. Another common mistake is cooking the leeks at too high a temperature – this dish needs gentle heat to slowly break down the leeks into their silky, tender state, so keep your burner on low and be patient. If you’re tempted to rush the cooking process, remember that proper leek confit takes about 30-40 minutes of slow cooking to develop its sweet, mellow flavor – stirring occasionally and adding a splash more liquid if needed will prevent sticking and burning. For the best flavor development, make sure to trim away the tough dark green parts and use only the white and light green portions of the leeks, as the darker parts can be too fibrous and bitter.
What to Serve With Leek Confit?
This melt-in-your-mouth leek confit makes a fantastic side dish or topping for so many meals! Try spreading it on toasted baguette slices for a simple but tasty appetizer, or spoon it over grilled chicken or fish for an easy dinner upgrade. I love adding it to scrambled eggs or using it as a topping for homemade pizza – the mild, sweet flavor of the slow-cooked leeks goes really well with eggs and cheese. For a classic French-inspired meal, serve your leek confit alongside roasted potatoes and a simple green salad dressed with mustard vinaigrette.
Storage Instructions
Keep Fresh: Once your leek confit has cooled down, transfer it to an airtight container. It’ll stay good in the fridge for up to 5 days. The olive oil will help preserve the leeks and keep them tender, while the flavors actually get better after a day or two!
Preserve: For longer storage, you can cover the leek confit completely with extra virgin olive oil in a clean jar. When stored this way in the fridge, it can last up to 2 weeks. Just make sure to always use a clean spoon when serving.
Make Ahead: This is a great make-ahead recipe for busy weeks. You can prepare it on the weekend and use it throughout the week as a topping for sandwiches, eggs, or stirred into pasta. Just bring it to room temperature before serving for the best flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 2-4 g
- Fat: 30-35 g
- Carbohydrates: 15-20 g
Ingredients
- 2 medium-sized leeks
- 1 tablespoon butter, unsalted
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon water
- 1/2 teaspoon kosher salt (adjust to taste)
- A few twists of freshly ground pepper
- 1 large thyme sprig (intact, or 1/2 teaspoon dried thyme)
- 2 tablespoons dry white wine
- 1/2 teaspoon fresh thyme leaves
Step 1: Prep the Leeks
Begin by slicing off the root end and the dark green leaves of the leeks, and discard them.
Next, slice the leeks in half lengthwise to expose their layers.
Feather them open under cold running water to wash away all traces of grit, as leeks are grown in sandy, muddy soil.
Once clean, place the leek halves on your work board, and slice them horizontally into very thin slices, as thin as you can manage.
Step 2: Combine Ingredients in Pot
In a medium pot, warm up butter and oil together over medium-low heat.
Add the leeks, salt, pepper, water, and a large twig of thyme (or dried thyme) into the pot.
Toss everything thoroughly to coat the leek slices evenly.
For easy removal, you can place the twig of thyme in a mesh bag to catch the leaves as they naturally fall off while simmering.
Step 3: Simmer the Confit
Cover the pot and reduce the heat to low, allowing the leeks to simmer gently for 45 minutes.
This will soften the leeks and develop their flavors.
Near the end of the cooking time, the bottom leeks will begin to brown, creating a fond, which is a flavorful base adding a savory sweetness to the confit.
Add the wine and scrape up the fond, stirring to incorporate it into the leeks.
Cook for a couple more minutes.
If you prefer to avoid browning, occasionally toss the leeks every 10 minutes or so to prevent sticking and even out the cooking.
Step 4: Finalize and Season
Once the cooking is complete, remove the thyme twig from the pot.
Stir in 1/2 teaspoon of fresh thyme leaves, or adjust to your taste preference.
Mix well and ensure the thyme is evenly distributed throughout the confit.
Your leek confit is now ready to serve!
Enjoy the delicate flavors as part of your favorite dish or as a delicious side.