Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roast duck, black pudding and fondant potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Roast Duck, Black Pudding and Fondant Potatoes is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Roast Duck, Black Pudding and Fondant Potatoes is something which I have loved my whole life.
Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! The simple way to make delicious roast potatoes that are crispy on the outside and light and fluffy in the middle.
To begin 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 it.
The ingredients needed to make Roast Duck, Black Pudding and Fondant Potatoes:
- Prepare for the duck
- Get 1 Duck Crown, approx. 900g
- Prepare 1 Baby Leek, sliced
- Take 2 slice of Lemon
- Get 8 Rashers of Smokey Bacon
- Get 1 a handful of Spinach leaves, stalks removed
- Take for the fondant potatoes
- Make ready 500 ml Chicken Stock
- Take 3 clove of Garlic, crushed with skins on
- Make ready 100 grams Butter
- Make ready 1 tsp Rosemary
- Prepare 1 tsp Thyme
- Make ready 2 medium to large Potatoes, halved, peeled and shaped
- Make ready for the gravey
- Get 2 tbsp Plain Flour
- Take 300 ml Chicken Stock
- Prepare 50 ml Red Wine
- Take other
- Prepare 4 slice of Black Pudding
- Get 1 veg for accompaniment
Neaten the top and bottom with a knife so they are flat. Heat an ovenproof frying pan and melt the butter with the oil. Add the potatoes and colour them. Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper.
Steps to make Roast Duck, Black Pudding and Fondant Potatoes:
- Pre-Heat the oven to 200°C/180°C fan.
- Season the Duck well and place on the spinach leaves to cover it.
- Place the lemon slices on top of the spinach and sprinkle over leek evenly.
- 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)
- For the potatoes; heat the butter in a saucepan until foaming.
- Add the potatoes for 4-5mins or until browned. Flip over and repeat cooking till browned.
- 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.
- Place a lid over, reduce heat to low and braise for about 25-30mins or until very soft.
- Check the cooking of the duck, 10mins before duck is removed from oven place the black pudding in to cook in the juices.
- Remove the duck to rest for 10-15mins.
- Remove black pudding, put aside and keep warm. Meanwhile, place the roasting pan on the hob and heat.
- Add the flour and cook out collecting juices.
- De-glaze using the red wine, then pour in the chicken stock, reducing to create the gravey.
- serve with chosen veg.
Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers. But these potatoes are really an easy and luxurious side dish to a roast or steak. Season, to taste, with salt and freshly ground black pepper. Peel the potatoes and pat dry with kitchen paper.
So that is going to wrap this up for this exceptional food roast duck, black pudding and fondant potatoes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
