Duck Fat Potato and Onion Galette
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.