How to Prepare Yummy Roast Duck, Black Pudding and Fondant Potatoes

Healthy food is foodstuff that includes quite a number nutrients that the physique needs to stay healthy. For that we can't just prepare dinner foodstuff especially for family we love. If you're looking for ideas for cooking for the family in these days or want to cook this Roast Duck, Black Pudding and Fondant Potatoes recipe then you have come to the correct place. Discover the best Roast Duck, Black Pudding and Fondant Potatoes recipes in simple terms on our weblog and discover other recipes too. We current purely the best of these Roast Duck, Black Pudding and Fondant Potatoes recipes.

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Interesting is not it, natural and organic residing is a necessity not a choice. With any luck you will cash in on the object above. Now we come back to the roast duck, black pudding and fondant potatoes recipe. You can have roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here's how to prepare dinner the recipe..

The ingredients needed to cook Roast Duck, Black Pudding and Fondant Potatoes:

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