Duck-Fat Galette with Caraway & Sweet Onions

Page 50

Cuisine: French | Course Type: Sides

(1 review)

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Easy, tasty, savory side made a little special and out of the ordinary by the use of caraway. I used all butter rather than the duck fat-butter combo called for in the recipe. There is a total of 6 T. of fat for 2 lbs. of potatoes in this recipe and I found that I could have gotten by with maybe a total of 4 T.

The recipe says you can sub bacon fat for duck fat and I think I'll try that next time and include some bacon bits scattered throughout the galette.

The recipe directs you to use a springform pan to assemble the galette and then remove the side and bake the galette on a roasting pan -- and mine did sort of flatten and spread out in the oven -- still pretty but a bit lop-sided.

(edited 18th January 2012) (0) comment (0) useful  

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