Red Wine-Glazed Potato Galette with Shallots, Chestnuts and Lardons from A Passion for Potatoes by Paul Gayler
Here the potatoes are glazed in red wine, so they not only taste great but also look spectacular. Port works equally well. Serve as an accompaniment to game dis
Ingredients
- 4 tablespoons duck or goose fat
- 100 ml (3½ fl oz) red wine
- 500 g (1 lb 2 oz) waxy potatoes, peeled and cut into slices 3mm (⅛ in) thick
- Salt and freshly ground black pepper
- 4 shallots, thickly sliced
- 75 g (3 oz) back bacon, cut into lardons (small strips)
- 75 g (3 oz) frozen or vacuum-packed chestnuts, (defrosted) and chopped
- 2 large garlic cloves, crushed
- 2 tablespoons chopped parsley
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