Hello, I’m Kate. Today, we’re going to make roast duck, black pudding and fondant potatoes recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roast Duck, Black Pudding and Fondant Potatoes Recipe
Roast Duck, Black Pudding and Fondant Potatoes is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Roast Duck, Black Pudding and Fondant Potatoes is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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:
- Prepare for the duck
- Take 1 Duck Crown, approx. 900g
- Make ready 1 Baby Leek, sliced
- Prepare 2 slice of Lemon
- Take 8 Rashers of Smokey
- Take 1 a handful of Spinach leaves, stalks removed
- Take for the fondant potatoes
- Take 500 ml Chicken Stock
- Prepare 3 clove of Garlic, crushed with skins on
- Take 100 grams Butter
- Prepare 1 tsp Rosemary
- Prepare 1 tsp Thyme
- Get 2 medium to large Potatoes, halved, peeled and shaped
- Take for the gravey
- Get 2 tbsp Plain Flour
- Make ready 300 ml Chicken Stock
- Make ready 50 ml
- Take other
- Prepare 4 slice of Black Pudding
- Make ready 1 veg for accompaniment
Instructions 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 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 , then pour in the chicken stock, reducing to create the gravey.
- serve with chosen veg.
So that’s going to wrap it up with this distinctive dish roast duck, black pudding and fondant potatoes recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
