Duck Fat Potato Galette With Caraway And Sweet Onions Recipes

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.

Steps:

• 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.
• Cut potatoes into 1/8-inch-thick slices with a mandoline.
• 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 tablespoons butter, 1 teaspoon 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 tablespoon 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 tablespoon 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.