Duck Fat-Potato Galette With Caraway and Sweet Onions |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Great side dish for duck. Use the outer ring from a 9 -diameter springform pan Ingredients:
4 tablespoons unsalted butter, melted, divided, plus more for pan |
1/2 teaspoon caraway seed |
2 tablespoons duck fat, melted |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 lbs yukon gold potatoes, unpeeled |
1 small sweet onion, very thinly sliced |
Directions:
1. Arrange a rack in middle of oven; preheat to 425°F Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
2. Cut potatoes into 1/8-inch-thick slices with a mandoline.
3. Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool.
4. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl.
5. Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper.
6. Add potatoes; toss to coat.
7. Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed.
8. Toss onion in a large bowl with 1 tablespoon melted butter.
9. Arrange 1/3 of onion over potatoes.
10. Repeat layers twice more, finishing with a layer of potatoes.
11. Carefully remove ring.
12. Bake until potatoes are tender, about 45 minutes.
13. Brush with 1 tablespoon butter.
14. Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
15. Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
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