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I made a pretty tasty marinated pork tenderloin tonight.
I tried my hand at the potato galette with duck fat per the suggestion of FMB! I looked at several recipes including ones from Julia Child, Cooks Illustrated and Bon Appetit.
I ended up doing it mostly on the stove top in a CIS and finished it under the broiler. It probably cooked faster than I had planned because the bottom potatoes were burnt and the middle ones were maybe a little over steamed. I rinsed the starch off the potato slices as recommended by two of the recipes but did not add cornstarch back to the dish as recommended by Cooks Illustrated. That was a mistake because the layers slid apart as I dumped it. I think the starch may have held it together. Also could have done with a little less fat, although with the corn starch added it might have worked.
There was some really good flavor there, but it didn't work as a galette, and the bottom layers were too blackened, so no pics.
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