Unusual recipes

Duck Fat-Potato Galette with Caraway and Sweet Onions

Duck Fat-Potato Galette with Caraway and Sweet Onions


  • 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
  • 1/2 teaspoon caraway seeds
  • 2 tablespoons rendered duck or bacon fat, melted
  • 1 teaspoon (or more) kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8'-thick slices with a mandoline or V-slicer
  • 1 small sweet onion (such as Maui), very thinly sliced

Recipe Preparation

  • Arrange a rack in middle of oven; preheat to 425°. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.

  • Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 Tbsp. butter, 1 tsp. salt, and pepper. Add potatoes; toss to coat.

  • Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 Tbsp. melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.

  • Bake until potatoes are tender, about 45 minutes. Brush with 1 Tbsp. butter. Bake until edges of potatoes are deep golden and top is crisp, 5–10 minutes longer.

  • Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.

Recipe by Victoria Granof,Photos by Christopher Baker

Nutritional Content

One serving contains: Calories (kcal) 222.7 %Calories from Fat 46.2 Fat (g) 11.8 Saturated Fat (g) 6.1 Cholesterol (mg) 24.3 Carbohydrates (g) 27.3 Dietary Fiber (g) 2.6 Total Sugars (g) 1.6 Net Carbs (g) 24.7 Protein (g) 2.6 Sodium (mg) 296.4Reviews Section

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