I adapted this from a recipe by Jeremy Lee of the Blueprint Café. It’s rather like pommes Anna, only made with duck fat instead of butter. OK, neither of them is very good for you, but it’s not something you’re going to eat every day! Serve with a simple roast; we had it with the pot-roasted pork I posted a couple of days ago. It is crispy on the outside and melting in the middle — lovely!
Really it should be turned out, but a galette made with enough potatoes for 9 people was so large and so dense I just served it straight from the dish, using a slotted spoon so it wasn’t swimming in fat. If yours is smaller, do turn it out.