Roast Duck, Black Pudding and Fondant Potatoes
Roast Duck, Black Pudding and Fondant Potatoes

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roast duck, black pudding and fondant potatoes. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Roast Duck, Black Pudding and Fondant Potatoes is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Roast Duck, Black Pudding and Fondant Potatoes is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Roast Duck, Black Pudding and Fondant Potatoes:
  1. Prepare for the duck
  2. Take Duck Crown, approx. 900g
  3. Make ready Baby Leek, sliced
  4. Prepare of Lemon
  5. Make ready Rashers of Smokey Bacon
  6. Prepare a handful of Spinach leaves, stalks removed
  7. Prepare for the fondant potatoes
  8. Take Chicken Stock
  9. Make ready of Garlic, crushed with skins on
  10. Make ready Butter
  11. Get Rosemary
  12. Take Thyme
  13. Make ready to large Potatoes, halved, peeled and shaped
  14. Make ready for the gravey
  15. Prepare Plain Flour
  16. Take Chicken Stock
  17. Make ready Red Wine
  18. Take other
  19. Get of Black Pudding
  20. Prepare veg for accompaniment
Instructions to make Roast Duck, Black Pudding and Fondant Potatoes:
  1. Pre-Heat the oven to 200°C/180°C fan.
  2. Season the Duck well and place on the spinach leaves to cover it.
  3. Place the lemon slices on top of the spinach and sprinkle over leek evenly.
  4. Place the bacon over the top, ensuring to cover completely. Place on a roasting tray and cook in the oven for approx. 1h - 1h10mins ( or to your liking)
  5. For the potatoes; heat the butter in a saucepan until foaming.
  6. Add the potatoes for 4-5mins or until browned. Flip over and repeat cooking till browned.
  7. Tip in the garlic and herbs followed by carefully pouring in the chicken stock. Pour in enough to cover 2/3rd's of the potatoes.
  8. Place a lid over, reduce heat to low and braise for about 25-30mins or until very soft.
  9. Check the cooking of the duck, 10mins before duck is removed from oven place the black pudding in to cook in the juices.
  10. Remove the duck to rest for 10-15mins.
  11. Remove black pudding, put aside and keep warm. Meanwhile, place the roasting pan on the hob and heat.
  12. Add the flour and cook out collecting juices.
  13. De-glaze using the red wine, then pour in the chicken stock, reducing to create the gravey.
  14. serve with chosen veg.

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