Duck Fat-Potato Galette With Caraway and Sweet Onions

Submitted by ovendiva

"Great side dish for duck. Use the outer ring from a 9"-diameter springform pan"

 

• Ready In: 1hr 45mins
• Ingredients: 7
• Yields: 1 galette
• Serves: 8

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.