Duck Fat-potato Galette With Caraway And Sweet Onions

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 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

Recipe

• 1 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.
• 2 cut potatoes into 1/8-inch-thick slices with a mandoline.
• 3 toast caraway in a small skillet over medium heat until fragrant, about 1 minute. let cool.
• 4 place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. place in a large bowl.
• 5 add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper.
• 6 add potatoes; toss to coat.
• 7 arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed.
• 8 toss onion in a large bowl with 1 tablespoon melted butter.
• 9 arrange 1/3 of onion over potatoes.
• 10 repeat layers twice more, finishing with a layer of potatoes.
• 11 carefully remove ring.
• 12 bake until potatoes are tender, about 45 minutes.
• 13 brush with 1 tablespoon butter.
• 14 bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
• 15 run a thin spatula under galette to loosen from foil. slide onto a platter. season with salt, if desired.