How to Prepare Homemade 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, Step-by-Step Guide to Prepare Perfect Roast Duck, Black Pudding and Fondant Potatoes. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roast Duck, Black Pudding and Fondant Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Duck, Black Pudding and Fondant Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roast Duck, Black Pudding and Fondant Potatoes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roast Duck, Black Pudding and Fondant Potatoes estimated approx 15 mins.

To begin with this recipe, we must first prepare a few components. You can cook Roast Duck, Black Pudding and Fondant Potatoes using 20 ingredients and 14 steps. Here is how you can achieve it.

not the best presentation, but tasted great :-)

Ingredients and spices that need to be Take to make Roast Duck, Black Pudding and Fondant Potatoes:

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

Instructions to make 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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