I had a wonderful visit with family when I flew to Chicago last week for the Thanksgiving holiday. It was a rare opportunity for us to spend a holiday together and I loved every minute of it. My daughter and SIL are true foodies and are always more than willing to show me what Chicago has to offer in the way of deli’s, bakeries, ethnic markets, gourmet grocery store and fine dining, and this trip was no exception. I mentioned that I wanted to find some high quality rendered duck fat for several recipes I want to try and, sure enough, they knew exactly where we had to go to get it. Don’t I have the best kids ever? It isn’t every SIL who would drive his MIL halfway across Chicago for a container of duck fat. They took me to Czimer’s in Homer Glen, Illinois, a store that specializes in game meats, game birds and seafood. Their website is very interesting if you care to take a look. Their freezer cases were filled with meats and poultry I’ve never seen available anywhere else: venison, black bear, elk, buffalo, antelope, ostrich, llama, even camel and kangaroo. I wasn’t tempted to give any of them a try, but I did buy a container of the rendered duck fat I was hoping to find. The owner was very knowledgeable and explained how to use and store my purchase. The container of fat was frozen and I just wrapped it in newspaper and it stayed frozen solid for my 5 hour flight back home. I scooped out the 2 tablespoons I needed for this recipe and the contained went right back into the freezer. A little goes a long way and I will get many recipes worth out of the pint of fat that I purchased. I was happy that my bag wasn’t one selected to be searched on my flight home. I didn’t want anybody confiscating my duck fat.
- 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
- ½ teaspoon caraway seeds
- 2 tablespoons rendered duck or bacon fat, melted
- 1 teaspoon or more kosher salt
- ½ teaspoon freshly ground black pepper
- 2 lbs. medium Yukon Gold potatoes, unpeeled, cut into ⅛ inch slices
- 1 small sweet onion such as Maui or Walla Walla Sweet
- Arrange a rack in the middle of the oven, Preheat to 425 degrees. Brush a foil or parchment lined baking sheet with butter. Set the outer ring from a 9-inch springform pan on top.
- Toast caraway seeds in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or the bottom of a heavy skillet. Or grind in a spice grinder.
- Place in a large bowl. Add duck fat, 2 tablespoons butter, 1 teaspoon salt and pepper. Add potatoes and toss to coat.
- Arrange ¼ of potatoes in an even layer inside the ring on the baking sheet, overlapping as needed. Toss onion in a large bowl with 1 tablespoon melted butter. Arrange ⅓ of the onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. I made a little change in the baking instructions here. The recipe says to remove the ring. I baked the potatoes with the ring in place for about 15 minutes and then removed it. If any of the potato slices start to slide off the circle secure them in place with a toothpick. Bake until the potatoes are tender, about 45 minutes. Brush the potatoes with some of the duck fat and butter that oozed out onto the parchment paper and bake another 10-15 minutes until the potatoes are golden brown and crisp.
- Run a thin spatula under the galette to loosen and slide it onto a serving platter. Garnish with chopped parsley and sea salt.
Duck fat isn’t an often used ingredient here in the U.S. but in regions of France it is a common pantry staple. It enhances the earthy flavor of fried potatoes and gives them a delicious silkiness and golden-crisp edges. This potato galette is an example of a rustic French side dish that pairs wonderfully with roasted meats. I heated leftover galette in a saute pan the next morning and topped the potatoes with fried eggs and bits of crisp bacon. If you don’t want to bother making a galette just fry cubed cooked potatoes in hot fat until they are crispy on the outside and light and fluffy on the inside. Season with sea salt and you’ve got a dish fit for royalty. Duck fat is now a staple in my freezer too. I just hope I can find it locally. If not, this may require another trip to Chicago.
This recipe is featured in the December issue of Bon Appetit Magazine. The issue is filled with fantastic recipes and I will be posting several of them before Christmas. I want to try every single cookie recipe and will start off with Lemony Slice-and-Bakes and Almond Oat Lace Wafers. Stay tuned.
We had our fill of leftovers by the weekend and decided to go to Freddy’s Pizza for Italian take out. My kids love this place and my friend Marie at Proud Italian Cook had written a post about it so I was familiar with the name. If you would like to see more photos of this amazing place go to Marie’s blog for a little tour.
Freddy’s is a tiny shop, but there is more packed into it than the mind can take in. Everything smelled so good and I got a little carried away so we went home with lasagna, chicken marsala, braciole, arancini stuffed with spinach and cheese and meat and peas, rapini with garlic and crusty bread. And it was so very good.
The pizza looked out of this world, but it had to wait for another visit.
Freddy’s is a true neighborhood deli and the people we met there were so friendly. The food was great too.
I’m linking this post to Foodie Friday at Designs by Gollum and Seasonal Sunday at The Tablescaper.
Cathy…who would have thought even 5 years ago, we would insist on having duck fat in the freezer? 😉 No matter where we live, we never have all we need in the way of food shopping. In Portland you gave the beautiful seafood available, but not the interesting and delicious deli’s and grocers like Chicago. I am hoping to one day find the perfect spot to live where all this is available to me. But, of course, with the Internet, most of these sought after items can now be delivered to the door. Love your galette. Love it!!!
Susan recently posted..Cheesy, flaky and absolutely delicious crackers
Those potatoes sound super. I luv duck.
Wow, I’d want to eat everything in that deli.
Ramona recently posted..The Loser of the Smack Down…..
Yes, you do have the best kids ever and I’m glad you duck fat wasn’t confiscated on your trip home 😉 My goodness, those potatoes look delicious! I’ll have to see if I can find some duck fat in the Milwaukee area.
Susan recently posted..Ruth’s Barbecue Shrimp
Cathy, Your galette is wonderful. I wonder if the duck fat can be ordered and shipped? I’m off to find out.
Penny recently posted..Onion and Bacon Tart
I can only imagine what the TSA would have thought that duck fat was!! You’ve introduced me to a new place–thanks! There’s nothing better than (an occasional) dish of potatoes fried in duck fat!!
Best,
Bonnie
Bonnie recently posted..Wrapping Up and A Recipe for Lowcountry Shrimp Pate
I have been wanting to make a potatoe galette…especially if it turned out as pretty as yours. I love Chicago, sounds like you had such a good time!
Lyndsey@TheTinySkillet recently posted..Pumpkin Chocolate Chip Squares – Martha Mondays
It makes sense that your daughter is a foodie when her mom is one too! The potato galette looks wonderful.
Pam recently posted..Garlic Crusted Pork Roast
Figures….I FINALLY find the Lard you spoke of using not too long ago & now you’re sending me on this wild
goose…er, DUCK HUNT??? LOL I bet my Polish deli carries it, since they sell czernina (duck blood soup).Rettabug recently posted..Graham Cracker Cookies-Revisiting
Forgive me for not mentioning how lovely your potato dish looks & how thrilled I am that you got to visit your family in Chicago. DH’s son & family live there…maybe we’ll get together someday??
Rettabug recently posted..Graham Cracker Cookies-Revisiting
Cathy, What a treat to explore with foodies and find duck fat. I would have loved visiting all those food shops. Your recipe sounds delicious too. Yummmm!
Marilyn recently posted..Back to Bed and Tea
My son in law..gives us little pots of duck fat to cook w/:)
Gorgeous galette..
Thank you!
Monique recently posted..Shortcakes~Lightened~
The aromas in the food shops must be wonderful! What a fun week you had. Your recipe with the thin potato slices looks delicious.
~Judy
JG recently posted..Envelope Back Throw Pillows
Sounds like a fine trip and the potatoes look terrific. The wise SIL’s know to do this for the MIL.
Larry recently posted..Texas Sausage And Eggs For Breakfast
So glad you made it home with your duck fat! What a sweet SIL you have and what a delicious looking potato galette. The edges looks so crispy and good-that would be my favorite part!
Lynda recently posted..Apricot Almond Bars
You’d know your game supplier is REALLY on top of his/her game if he supplied crocodile!!! Potato anything usually appeals to me – not so sure about the duck fat though!! I’m sure I can find a substitute, but it’d probably change the flavour!
Red Nomad OZ recently posted..The 3-Car, 2-Beach, One Fine Day!
What a great post; I have neve been to Chicago, but you made it sound like a great spot. You do have fantastic kids helping you on your quest for duck fat. When we were in ontral in September I saw some at teh market; I could kick myself for not buying it; I ws nervous about it thawing out and mkaiing a mess in my suitacase.
Your recipe sure looks good.
Rita
What I wouldn’t give to have a stroll through Freddy’s with an empty cart and someone else’s credit card in my pocket.
Duck fat is the ultimate and makes potatoes taste like they came from heaven. Your galette is gorgeous Cathy.
Sam
Sam @ My Carolina Kitchen recently posted..Start your morning off right with this 3 ingredient Cranberry Maple Syrup
I don’t know where to start. First the galette looks so beautiful. The duck fat has to have added so much taste. The deli sounds like a must go to place if visiting Chicago.
Karen Back Journal recently posted..Mince (No Meat) Pie
Your galette looks fantastic and I can just imagine that the duck fat make sit over the top fantastic. Perfectly crispy on top and bottom!
Carol @There’s Always Thyme to Cook recently posted..Chicken Fajitas
How timely. I was just looking at this galette at the magazine stand today and showed my friend the photo. Yours turned out just as tempting and now it’s on my list of things to make real soon.
CiaochowLinda recently posted..Leek and Potato Soup
Duck fat sounds too rich, too decadent, and too hard for me to find. I love how your galette looks wonderful. Looking at the photos of these neighborhood delis makes me wish we had more of this instead of fast food stores.
Alisa recently posted..5 Food Lovers Gifts From The Kitchen
Amazing…I am now hungry and it is 1:00am….
Happy Holidays Cathy!
Linda recently posted..Old Fashioned Apple Pie and other news….
Duck fat or bacon fat….my family would love this! And it’s just gorgeous Cathy 🙂
Magic of Spice recently posted..What’s for breakfast? Quince Paste, Pear and Delice Cheese Crostini
Cathy – I just saw … by chance ….. a carton of frozen duck fat in our local New Seasons Market here in Lake Oswego. Maybe not too far away for you to drive, but not as much fun as flying to Chicago to shop there. The potato galette will be on our table on Christmas Eve. We enjoy all your recipes!