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
Method
1. Parboil two potatoes, allow to cool slightly then peel and grate.
2. Boil the remaining potatoes, then mash them (with no milk or butter) and leave to one side to cool.
3. Melt the butter in a thick-bottomed pan, add the red onion and cook to soften slightly.
4. 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.
5. 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.
6. 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.
