Potato Galette with Rougie Duck Fat, Caraway and Sweet Onions


  • 4 T unsalted butter, melted, divided, plus more for pan
  • 1/2 tsp caraway seeds
  • 2 T Rougie Duck Fat
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 pounds medium Yukon gold potatoes, unpeeled, cut into 1/8″ slices
  • 1 small sweet onion, very thinly sliced


  1. Place a rack in the middle of oven; preheat to 425°. Brush a foil or parchment-lined baking sheet with butter; set springform ring on top.
  2. Toast caraway seeds in small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable bag; crush with a rolling pin or bottom of skillet.Place in a large bowl and add duck fat, two tablespoons melted butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat.
  3. Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with one tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
  4. Bake until potatoes are tender, about 45 minutes. Brush with one tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
  5. Run a thin spatula under galette to loosen from foil. Slide onto a platter and season with salt if desired, slice and serve.

Recipe from Bon Appetit

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