Duck Galettes Recipe
These delicious galettes are easy and fast to make. You need to chill them partway through the recipe so you could make them in advance up until then if you are in a hurry. This duck galettes recipe is a highly unusual appetizer recipe which you might want to consider.
Duck Galettes Recipe: French in Origin
The correct term for one of these galettes is a ‘Breton galette’ since a galette is any kind of flat French savory cake, while a Breton galette means a flat, buckwheat pancake, so there is a difference.
Including duck and potatoes, this recipe is not your average starter recipe so if you are looking for something extra special perhaps this will fit the bill (no pun intended). The flavor is excellent and this dish is suitable for novices in the kitchen.
This duck galettes recipe is quite a hearty dish, featuring luxurious flavors and a rich mouth-feel, but it is still suitable as a starter recipe because you will be serving appetizer-size portions, unless you do want to have it as an entree, in which case just serve bigger portions.
- 4 peeled potatoes
- 1 red onion, finely sliced
- 200g (7 oz) duck confit leg meat
- 55g (2 oz) butter
- Grated zest of 1 orange
- 2 tablespoons chopped fresh flat leaf parsley
- Butter and olive oil for frying
- Salt and pepper
- Parboil 2 potatoes, then peel and grate them.
- Boil the other potatoes then mash them without butter or milk and leave to cool.
- Melt the butter in a thick bottomed pan, add the onion and cook until softened a bit.
- Mix together the grated potatoes and orange zest.
- Add the red onion, duck meat, parsley, mashed potato and some of the duck fat to bind.
- Season with salt and pepper.
- Shape small balls of the mixture with your hands and press them into an 8 cm (3¼ inch) diameter cooking ring to make 1cm (1/2 inch) thick cakes.
- Chill until firm.
- Heat a knob of butter and some oil in a heavy bottomed frying pan and cook the duck galettes for 3 or 4 minutes until browned and crisp.
How unusual is this duck galettes recipe? Featuring duck, red onion and potato, these thin and crispy pancakes are sure to be the talk of any dinner party, for all the right reasons of course. In the photo the galette is folded up on all 4 sides and topped with salad but they are also nice plain. If you are in the mood for French cuisine, these are a great idea.
Perhaps you were considering duck a l’orange for the main dish but another option is to use the duck and orange to make this starter recipe and perhaps make a chicken dish for the main course. Include white beans and parsley for that French flavor and you will have both a French starter and a French main course to remember for all the right reasons. This French cassoulet recipe is especially delicious as a main, after serving the duck galettes as a starter.
Image courtesy of Chatani, on Flickr.com
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