Duck Fat Potato Galette With Caraway And Sweet Onions Recipes

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DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS



Duck Fat-Potato Galette with Caraway and Sweet Onions image

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

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
Ingredient info: Rendered duck fat can be found at better supermarkets and at specialty foods stores and dartagnan.com.
Special Equipment
The outer ring from a 9"-diameter springform pan

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



Duck Fat-Potato Galette With Caraway and Sweet Onions image

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

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

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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2011-11-15 teaspoon (or more) kosher salt. 1. /2 teaspoon freshly ground black pepper. 2. pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8'-thick …
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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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