Red Wine-Glazed Potato Galette with Shallots, Chestnuts and Lardons

Name: Red Wine-Glazed Potato Galette with Shallots, Chestnuts and Lardons
Yield: Serves 4
Ingredients: 4 tablespoons duck or goose fat; 75 g (3 oz) back bacon, cut into lardons (small strips); 2 large garlic cloves, crushed; 4 shallots, thickly sliced; Salt and freshly ground black pepper; 75 g (3 oz) frozen or vacuum-packed chestnuts, (defrosted) and chopped; 100 ml (3½ fl oz) red wine; 500 g (1 lb 2 oz) waxy potatoes, peeled and cut into slices 3mm (⅛ in) thick; 2 tablespoons chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

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 dishes. For those with a little extra time on their hands, it is well worth making individual portions - they make a stunning presentation.

Ingredients

75 g (3 oz) back bacon, cut into lardons (small strips)
4 shallots, thickly sliced

Side dish

Method

Preheat the oven to 200°C/400°F/gas mark 6. Heat a dry frying pan until very hot, add the bacon and sauté for 2-3 minutes, until golden and crisp. Stir in the shallots, garlic, chestnuts and parsley, season lightly, then remove from the heat and set aside.

Heat half the duck or