Easiest Way to Prepare Yummy Roast Duck, Black Pudding and Fondant Potatoes

Roast Duck, Black Pudding and Fondant Potatoes.

Roast Duck, Black Pudding and Fondant Potatoes very diverse and own ideal flavor that unique. Few kinds of Roast Duck, Black Pudding and Fondant Potatoes recipes are also adequate easy to process and do not pick up long. Although not everyone likes Roast Duck, Black Pudding and Fondant Potatoes food, now some people are get attached and like the various Roast Duck, Black Pudding and Fondant Potatoes foods available. This could be seen of the number of restaurants that supply Roast Duck, Black Pudding and Fondant Potatoes as one of the dishes. You can have Roast Duck, Black Pudding and Fondant Potatoes using 20 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Roast Duck, Black Pudding and Fondant Potatoes

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

Roast Duck, Black Pudding and Fondant Potatoes step by step

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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