Duck Fat Potato Galette With Caraway And Sweet Onions Recipes
DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS
Provided by Victoria Granof
Categories Onion Potato Side Bake Christmas Winter Christmas Eve Caraway Mandoline Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
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.
- 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.
DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS
Make and share this Duck Fat-Potato Galette With Caraway and Sweet Onions recipe from Food.com.
Provided by ovendiva
Categories Low Protein
Time 1h45m
Yield 1 galette, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.2, Fat 9.1, SaturatedFat 4.8, Cholesterol 18.5, Sodium 223.7, Carbohydrate 23.8, Fiber 2.3, Sugar 1.4, Protein 2.3
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- 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.
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