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

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, roast duck, black pudding and fondant potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

After six minutes remove duck breasts from oven and leave to rest on a warm plate covered by a tea towel. Cut remaining squash using mandolin into disc shapes for deep frying. I am making Kendall's wonderful recipe for Roast Duck with Potatoes.

Roast Duck, Black Pudding and Fondant Potatoes is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Roast Duck, Black Pudding and Fondant Potatoes is something that I have loved my whole life. They’re fine and they look wonderful.

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

Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers. 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.

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.

Smashing the spuds adds more surface area to form a golden crust and potatoes cooked in duck fat. MasterChef finalist Natalie Coleman made this pan-roasted duck with fondant potatoes and spiced vegetables in the quarter finals of MasterChef. 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.

So that is going to wrap this up for this exceptional food roast duck, black pudding and fondant potatoes recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!