Ingredients:
- 4 potatoes, peeled
- 55g/2oz butter
- 1 red onion, thinly sliced
- grated zest of one orange
- 2 tbsp chopped fresh flat leaf parsley
- 200g/7oz duck confit leg meat
- butter and olive oil, to fry
- salt and pepper
Parboil two potatoes, allow
to cool slightly then peel and grate.
Boil the remaining potatoes, then mash them (with no milk or butter) and
leave to one side to cool.
Melt the butter in a thick-bottomed pan, add the red onion and cook to
soften slightly.
Mix together grated potatoes with orange zest, softened red onion,
parsley, duck meat, mashed potato and a little of the duck fat used to
confit the legs just to bind. Season.
Using your hands, shape small balls of the mixture and press into a
cooking ring, about 8cm/3in diameter, to make 1cm/½in thick cakes.
Refrigerate until firm.
Heat a knob of butter and a little oil in a heavy based frying pan. Add
the galettes and cook for about 3-4 minutes on both side until crisp and
golden brown.