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

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We hope you got benefit from reading it, now let’s go back to roast duck, black pudding and fondant potatoes recipe. You can cook roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here is how you do it.

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