Name: Roast Duck, Black Pudding and Fondant Potatoes
Ingredients: for the duck; 1 Duck Crown, approx. 900g; 1 Baby Leek, sliced; 2 slice of Lemon; 8 Rashers of Smokey Bacon; 1 a handful of Spinach leaves, stalks removed; for the fondant potatoes; 500 ml Chicken Stock; 3 clove of Garlic, crushed with skins on; 100 grams Butter; 1 tsp Rosemary; 1 tsp Thyme; 2 medium to large Potatoes, halved, peeled and shaped; for the gravey; 2 tbsp Plain Flour; 300 ml Chicken Stock; 50 ml Red Wine; other; 4 slice of Black Pudding; 1 veg for accompaniment

Whether you are an university student simply beginning your own culinary experiments or a skilled chef with many dinner celebrations under your belt, there is constantly something new to learn about cooking. We hope these Roast Duck, Black Pudding and Fondant Potatoes recipe and tips can help you in your kitchen tonight, and also get used to magnificent home-cooked meals.

Roast Duck, Black Pudding and Fondant Potatoes

You can cook Roast Duck, Black Pudding and Fondant Potatoes using 20 ingredients and 14 steps. Here is how you cook it.

Ingredients of Roast Duck, Black Pudding and Fondant Potatoes :

You need for the duck.

Provide Duck Crown, approx. 900g.

Provide Baby Leek, sliced.

Use of Lemon.

Provide Rashers of Smokey Bacon.

You need to prepare a handful of Spinach leaves, stalks removed.

Use for the fondant potatoes.

Provide Chicken Stock.

Provide of Garlic, crushed with skins on.

Use Butter.

You need Rosemary.

Prepare Thyme.

Provide to large Potatoes, halved, peeled and shaped.

You need for the gravey.

Provide Plain Flour.

Prepare Chicken Stock.

Provide Red Wine.

Prepare other.

Prepare of Black Pudding.

Use veg for accompaniment.

Short Tips:

If you are cooking from a recipe, the best tip we will give you is to read through the entire thing all the way through before you start to cook. Not only will this assist you gain a better understanding of what the final dish ought to look and taste like, you’ll also be able to ascertain that cooking tools you would like, as well as catch important instructions.

step by step :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 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).

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 red wine, then pour in the chicken stock, reducing to create the gravey..

serve with chosen veg..

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