Duck Fat Potato and Onion Galette
Photography by Manja Wachsmuth .
A match made in heaven! If duck fat is unavailable use the same amount of melted butter instead.
Serves: 4-6
INGREDIENTS
1 kilogram medium Agria potatoes, peeled
2 tablespoons duck fat
1 red onion, very thinly sliced
2 tablespoons thyme leaves plus extra sprigs to garnish
½ cup freshly grated Parmesan
sea salt and freshly
ground pepper
METHOD
Preheat the oven to 180°C.
Slice the potatoes very thinly. A mandolin is perfect for this.
Arrange one third of the potatoes in slightly overlapping circles on a lined baking tray. Drizzle with 2 teaspoons of duck fat then season generously. If the duck fat has solidified, warm gently to melt. Top with a third of the onion, thyme and Parmesan. Repeat to make two more layers, seasoning each with salt and pepper.
Cover loosely with a piece of foil and bake for 40 minutes. Uncover and continue to cook until the top is golden and the potatoes are tender when pierced with a knife, about 15–20 minutes.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!