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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roast duck, black pudding and fondant potatoes. It is one of my favorites food recipes. For mine, 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 foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Roast Duck, Black Pudding and Fondant Potatoes is something which I have loved my whole life.

I am making Kendall's wonderful recipe for Roast Duck with Potatoes. What a wonderful and easy way to cook a duck and delicious as well. After six minutes remove duck breasts from oven and leave to rest on a warm plate covered by a tea towel.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Roast Duck, Black Pudding and Fondant Potatoes:
  1. Get for the duck
  2. Prepare 1 Duck Crown, approx. 900g
  3. Get 1 Baby Leek, sliced
  4. Prepare 2 slice of Lemon
  5. Take 8 Rashers of Smokey Bacon
  6. Make ready 1 a handful of Spinach leaves, stalks removed
  7. Make ready for the fondant potatoes
  8. Make ready 500 ml Chicken Stock
  9. Prepare 3 clove of Garlic, crushed with skins on
  10. Make ready 100 grams Butter
  11. Take 1 tsp Rosemary
  12. Make ready 1 tsp Thyme
  13. Take 2 medium to large Potatoes, halved, peeled and shaped
  14. Prepare for the gravey
  15. Get 2 tbsp Plain Flour
  16. Get 300 ml Chicken Stock
  17. Make ready 50 ml Red Wine
  18. Prepare other
  19. Take 4 slice of Black Pudding
  20. Get 1 veg for accompaniment

Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Season with salt and black pepper. Duck Fat Roasted Potatoes are an easy, decadent side dish for all your roasts, grills and pan sautés. On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden.

Steps 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.

This Roasted Duck has tender and juicy meat on the inside! Make sure you completely defrosted Duck in Scrape off some of the black fat at the bottom of your pan. (UPDATE: If you bake in a good quality ceramic baking This will give flavor to your potatoes and vegetables and will help to drain the fat. Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. 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.

So that is going to wrap this up for this special food roast duck, black pudding and fondant potatoes recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!