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Duck Fat-Potato Galette With Caraway and Sweet Onions

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“Great side dish for duck. Use the outer ring from a 9"-diameter springform pan”
1hr 45mins
1 galette

Ingredients Nutrition


  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.

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