Hours later, when your confit is finished and cooled in it's own fat, then it's air free.
Stuff we have is very sweet, almost kuro-sato like, and the slight garlic kick only comes in after it's down the gullet. Not smelly afterwards either, but you know it was garlic. Co-pilot stuck it in tonight's pasta which worked, but a waste I think. Better off as a kind of side pickle (tsuke-mono) for my taste.
Very unique and unusual stuff.