Instructions: Using a 4cm pastry cutter cut out a cylinder from the centre of each potato.

Cut each cylinder into 3 discs about 1cm thick.

Then coarsely mash the remaining potato and set side.

Melt the duck fat.

Prepare 4 x 8.5 cm diameter galette mould by pouring a litde of the fat into the base of each one.

Place in the refirigerator to set.

Cook the bacon in the remaining duck fat until lightly coloured then drain.

Combine the bacon thyme salt and pepper with the mashed potato and mix.

Moisten widh a litde duck fat.

Remove the galette moulds from the refrigerator and place 3 of the potato discs at the bottom of each.

Fill all the moulds to the top with the mashed potato mixture prmsing down to fill all the gaps.

Using a spatula even out the mixture so that it is flush with the top of the mould.

Place the moulds on a hot griddle to make the base golden then finish off in the oven preheated to 200C/400F/gas mark 6 for about 8 minutes.

Unmould on to kitchen paper to remove excess fat.

Serves 4

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