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Lemon Confit

['4 lemons', '1/2 cup olive oil', '1/4 cup canola oil', '1 garlic clove', 'Pinch of salt']

Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.

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