Thursday, February 16

Duck Fat Potato Galette

I love potatoes (see some of my favorite dishes here and here), but they’re even better when cooked in duck fat. It sounds and tastes gluttonous, but duck fat actually shares many of the same health benefits as olive oil and is a healthier alternative to cooking with butter. I created my own by saving the rendered fat from these duck breasts, but you can also buy a jar at specialty food stores and online (such as here). It adds a rich flavor to the potatoes and onions in this dish, but you can also use it to fry eggs, make pancakes, or do just about anything with.

Duck Fat Potato Galette:
  • Line a large baking sheet with parchment paper and brush it with melted butter.
  • Meanwhile, thinly slice* 2 lbs. of Yukon Gold potatoes and 1 large white onion to 1/8" thick.
  • Toss potatoes with 2 tbsp. duck fat, 2 tbsp. melted butter,** the leaves from 6 sprigs of fresh thyme, salt, and pepper.
  • Arrange some of the potatoes in a circle shape on the baking sheet, then top with some of the onions.
  • Repeat with another layer of potatoes, then onions, then remaining potatoes. Sprinkle the top with a little more salt and pepper.
  • Cook the galette in a oven until potatoes are tender and golden.
  • Let cool for a few minutes, then serve.

Serves four - six (side dish)
*I used this mandoline to make the slices uniform and super thin.
**Can substitute the butter, duck fat, or both for olive oil or just use all butter.