4oz A couple handfuls of lily bulbspicked into individual petals, washed and cleaned
1cup Animal lard or cooking oil as needed to cover to bulbs
A clove or two of garlic
A few sprigs of fresh thyme
A bay leaf
¼teaspoon Kosher salt
Instructions
Bring the garlic and herbs to a simmer in the fat and keep hot off the heat. Season the bulbs to taste with salt, then place in a container, like a mason jar or a ceramic crock.
Pour the fat over the bulb petals to cover, then refrigerate until needed. The bulbs will taste the best after a few days of aging in the fat, but they will keep for months or longer as long as the fat completely covers them and there is no exposed pieces of herbs or bulb.
Notes
You'll be amazed at how sweet they turn after they're done. After being preserved in the herb infused fat, these would be great warmed up and put on a plate alongside a duck breast or a piece of fish.