Duck Fat-Potato Galette with Caraway and Sweet Onions

Ingredients

• 2 tablespoons add carrot and onion to bacon fat . cook melted
• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon caraway seeds 
• 1 teaspoon kosher salt ()
• 1 small onion sweet very thinly sliced (such as Maui)
• 4 tablespoons butter unsalted divided melted plus more for pan ()
• 2 pounds yukon gold potatoes with a mandoline or v-slicer unpeeled cut into 1/8"-thick slices

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• ziploc bags
• spatula
• rolling pin

Directions

1. Arrange a rack in middle of oven;preheat to 425°F.
2. Brush a foil- orparchment-lined baking sheet withbutter; set springform ring on top.
3. Toast caraway in a small skilletover medium heat until fragrant,about 1 minute.
4. Let cool.
5. Place ina resealable plastic bag; crush witha rolling pin or bottom of a skillet.
6. Place in a large bowl.
7. Add duckfat, 2 tablespoons butter, 1 teaspoon salt, andpepper.
8. Add potatoes; toss to coat.
9. Arrange 1/4 of potatoes in aneven layer inside ring on bakingsheet, overlapping as needed. Tossonion in a large bowl with 1 tablespoonmelted butter. Arrange 1/3 of onionover potatoes. Repeat layers twicemore, finishing with a layer ofpotatoes. Carefully remove ring.
10. Bake until potatoes are tender,about 45 minutes.
11. Brush with1 tablespoon butter.
12. Bake until edges ofpotatoes are deep golden andtop is crisp, 5-10 minutes longer.
13. Run a thin spatula under galetteto loosen from foil. Slide onto aplatter. Season with salt, if desired.