Duck fat hamon galette with black caraway & sweet onions

by kellybakes in

Duck fat hamon galette with black caraway seeds & sweet onions

Never underestimate the power of your local farmer—they have the power to spark your creativity and change the way you think about ingredients. Last Saturday, I was idly strolling through the Clark Park Farmer’s Market, trying to invoke the culinary muses and find inspiration for dinner, but with no luck. Peppery arugula, hydroponically grown cucumbers, small batch jams, gluten-free bread, free-range chicken—the selection was great, but all too familiar.

It wasn’t until halfway through the market that I stopped in front of a basket of oddly shaped tubers at the Landisdale Farm stand. “What are those?” I asked the farmer with a mix of interest and confusion, unsure as to whether I was staring down a potato or a turnip. “Those are white hamon, a type of sweet potato,” Rachel, the farmer, replied. “They’re yellow on the inside, and have a firmer texture than common sweet potatoes.” She mentioned that because they’re starchier than orange sweet potatoes, they retain their shape when cooked, roast well and don’t turn to mush.

With one small tip, Rachel had given me all the inspiration I needed.

Unlike the sweet potatoes I associate with Thanksgiving and a toasted marshmallow topping, these tubers have a lighter, waxy skin and are long and unusually curvy. Best of all, their ability to hold their shape means they can easily replace their starchy cousin, the potato, in chips, gratins, or Spanish tortillas—the possibilities are endless!

Duck fat hamon galette with black caraway seeds & sweet onions

Though this recipe calls for Yukon gold potatoes, the white hamon makes an excellent substitution. This root vegetable’s buttery-white color and firm texture is closer to Yukon golds than the orange-fleshed variety of sweet potato that is commonly confused with yams. As it cooks, the slightly salty duck fat compliments the creamy texture of the hamon while still allowing the galette’s top and edges to crisp. White hamon is perfect for savory dishes, as its sweetness is less pronounced than its orange sibling and its mild flavor allows other notes, like the deep smokiness of the black caraway seeds, to pop.

Duck Fat Hamon Galette with Black Caraway Seeds & Sweet Onions (adapted from Bon Apetit)


  • 4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for pan
  • 1/2 teaspoon caraway seeds
  • ¼ teaspoon black caraway seeds**
  • 2 tablespoons rendered duck or bacon fat**, melted
  • 1 teaspoon (or more) kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium white hamon, unpeeled, cut into 1/8"-thick slices with a mandoline slicer**
  • 1 small sweet onion (such as Maui), very thinly sliced

Ingredient info: Rendered duck fat is available at specialty food stores or Headhouse Farmers Market beginning early May. Black caraway seeds (also referred to as black cumin or nigella sativa), 80 cents per ounce, sold at Margerum Herbs stand in Clark Park Farmer’s Market. Organic white hamon, $1.50/lb., Landisdale Farm stand, Clark Park Farmer’s Market.

Special equipment: The outer ring from a 9"-diameter springform pan, mandoline slicer (I used my OXO hand-held mandoline slicer, which made perfectly uniform thin slices of potatoes in mere minutes!).


  • Arrange a rack in middle of oven; preheat to 425°F. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
  • Toast both caraways in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat.
  • Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
  • Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges are deep golden and top is crisp, 5-10 minutes longer.
  • Run a thin spatula under galette to loosen from foil. Slide onto a platter.Original Recipe: