Duck Fat-Potato Galette With Caraway And Sweet Onions
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Arrange a rack in middle of oven; preheat to 425°F
2
Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top
3
Toast caraway in a small skillet over medium heat until fragrant, about 1 minute
4
Let cool
5
Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet
6
Place in a large bowl
7
Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper
8
Add potatoes; toss to coat
9
Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed
10
Toss onion in a large bowl with 1 tablespoon melted butter
11
Arrange 1/3 of onion over potatoes
12
Repeat layers twice more, finishing with a layer of potatoes
13
Carefully remove ring
14
Bake until potatoes are tender, about 45 minutes
15
Brush with 1 tablespoon butter
16
Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer
17
Run a thin spatula under galette to loosen from foil
18
Slide onto a platter
19
Season with salt, if desired
20
Arrange a rack in middle of oven; preheat to 425°F
21
Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top
22
Toast caraway in a small skillet over medium heat until fragrant, about 1 minute
23
Let cool
24
Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet
25
Place in a large bowl
26
Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper
27
Add potatoes; toss to coat
28
Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed
29
Toss onion in a large bowl with 1 tablespoon melted butter
30
Arrange 1/3 of onion over potatoes
31
Repeat layers twice more, finishing with a layer of potatoes
32
Carefully remove ring
33
Bake until potatoes are tender, about 45 minutes
34
Brush with 1 tablespoon butter
35
Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer
36
Run a thin spatula under galette to loosen from foil
37
Slide onto a platter
38
Season with salt, if desired