Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roast duck, black pudding and fondant potatoes. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
After six minutes remove duck breasts from oven and leave to rest on a warm plate covered by a tea towel. Cut remaining squash using mandolin into disc shapes for deep frying. I am making Kendall's wonderful recipe for Roast Duck with Potatoes.
Roast Duck, Black Pudding and Fondant Potatoes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Roast Duck, Black Pudding and Fondant Potatoes is something that I have loved my entire life.
To begin with this particular recipe, we have to 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:
- Get for the duck
- Take 1 Duck Crown, approx. 900g
- Make ready 1 Baby Leek, sliced
- Make ready 2 slice of Lemon
- Get 8 Rashers of Smokey Bacon
- Prepare 1 a handful of Spinach leaves, stalks removed
- Make ready for the fondant potatoes
- Get 500 ml Chicken Stock
- Take 3 clove of Garlic, crushed with skins on
- Make ready 100 grams Butter
- Prepare 1 tsp Rosemary
- Make ready 1 tsp Thyme
- Take 2 medium to large Potatoes, halved, peeled and shaped
- Make ready for the gravey
- Take 2 tbsp Plain Flour
- Make ready 300 ml Chicken Stock
- Make ready 50 ml Red Wine
- Take other
- Take 4 slice of Black Pudding
- Make ready 1 veg for accompaniment
Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Season with salt and black pepper. Duck Fat Roasted Potatoes are an easy, decadent side dish for all your roasts, grills and pan sautés.
Steps 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 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.
Smashing the spuds adds more surface area to form a golden crust and potatoes cooked in duck fat. MasterChef finalist Natalie Coleman made this pan-roasted duck with fondant potatoes and spiced vegetables in the quarter finals of MasterChef. Neaten the top and bottom with a knife so they are flat. Heat an ovenproof frying pan and melt the butter with the oil. Add the potatoes and colour them.
So that is going to wrap this up for this special food roast duck, black pudding and fondant potatoes recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
