Over low heat, add the duck fat and garlic to a small heavy-bottomed sauté pan. Bring the mixture to a simmer gradually. Watch the garlic carefully because it will burn rapidly. It will taste sour and nasty if it is overcooked. Sauté the garlic until it begins to become a pale golden brown. After turning off the heat, let the garlic to cool for about 30 minutes in the duck fat. As they linger in the fat, the cloves will continue to become brown.

Garlic cloves should be taken out of duck fat. For up to a week, keep the duck fat and garlic separate in closed containers in the refrigerator. About an hour should pass at room temperature before utilizing.

Dandelion greens should be trimmed of their rough ends and thrown away. Drain the greens after a thorough wash.

Large saucepan of salted water should be brought to a boil. Greens should be added to boiling water and cooked for one minute. In a colander, drain. Place the greens on a cutting board when they are cold enough to handle, then cut them into 2-inch ribbons.

In a sizable sauté pan or cast-iron skillet, heat the duck fat over medium-high heat. Add the greens to the hot fat and toss to coat them in the fat. Add the garlic cloves, salt, and pepper. Sauté the greens for 2 to 3 minutes, stirring regularly, until they are barely soft.

Serve right away.