This recipe may be a bit complicated to make but is astonishingly subtle to eat ... and the result is well worth the effort.
Peel the potatoes and cut them in thin slices.
Poach them in butter for 3-4 mins on a high heat.
Slice the onion thinly and cook it in butter. In a round tin put a first layer of potatoes, then onions, then potatoes and finally the slices of duck.
Cook in the oven for 30 minutes.
Prepare the sauce by cooking the shallot in a little white wine; reduce it but make sure that you do not burn it. Take it off the heat and add equal amounts of butter and crème fraiche. Mix it all carefully.
Start preparing the plates by putting out portions of the galette from the oven and drizzle sauce over it.
The final part can be delicate.
Using two mother-of-pearl or horn spoons, create a quenelle of caviar for each plate. Serve and eat promptly to avoid the hot galette cooking these marvellous sturgeon's eggs.
