Step-by-Step Guide to Prepare Any-night-of-the-week Roast Duck, Black Pudding and Fondant Potatoes

Roast Duck, Black Pudding and Fondant Potatoes.

Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, roast duck, black pudding and fondant potatoes. One of my favorites food recipes. For mine, I am going to make it a little 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 on earth. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Roast Duck, Black Pudding and Fondant Potatoes is something which I have loved my whole life.

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