Duck & Potato Galette

Recipe by
Simon Johnson




  • 2 Sheets Shortcrust Pastry
  • 150-200 Grams Duck Rilletes, or substitute for duck confit
  • 2 Kangaroo Island Eggs, available in store
  • 2 Tbsp Meander Valley Double Cream
  • 1 Large Potato, Thinly sliced into discs
  • 50 Grams Le Conquerant unsalted butter, Melted
  • 3-4 Fresh Thyme Sprigs
  • Maison Pebeyre Truffle Salt, to sprinkle


  1. Preheat oven to 180C, line a tray with baking paper & set aside
  2. Piece together the 2 shortcrust pastry sheets, to make a large square. (Cut one sheet in half and add to the top & side of the second sheet)
  3. Using a large round plate, cut a circle in the centre of the pastry, approx 25cm is ideal. Keep the off cuts for later use
  4. Using a spoon, spread the Duck Rillette from the middle to the edges of the pastry
  5. Layer the potato slices over the top of the duck rillette, leaving at least (5cm free around the edges, to wrap the tart later)
  6. Use your fingers to gently fold the dough edges over the top of the disc. Start at one end and fold a pleat into the dough, moving at 3 cm intervals
  7. The duck rillette mixture and potato should now be encased inside, use the pastry off cuts to patch any pieces on the side
  8. Whisk eggs & cream together. Gently pour egg mix over the potato and duck mixture
  9. Season with the Maison Pebeyre Truffle Salt and a few thyme sprigs
  10. Brush the top of the tart and pastry edges with melted butter.
  11. Bake in the oven for 45 mins, or until the top of the Galette is set and the potatoes are golden brown.
  12. Serve with extra truffle salt on the side.

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