Recipe of Roast Duck, Black Pudding and Fondant Potatoes

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Roast Duck, Black Pudding and Fondant Potatoes is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Roast Duck, Black Pudding and Fondant Potatoes is something which I have loved my entire life. They’re fine and they look fantastic.

Place the duck in the rack of the roasting pan, and place the rack directly above the potatoes. Serve the duck with the potatoes on the side. Gently turn the potatoes and repeat on the other side.

Recipe of Roast Duck, Black Pudding and Fondant Potatoes

To begin with this particular recipe, we have to first 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.

Ingredients

The ingredients needed to make Roast Duck, Black Pudding and Fondant Potatoes:

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

Put duck, breast-side up, on a rack inside a roasting pan. Remove the pan from the oven and drain off the fat. Scatter the potatoes and turnips around the edges of the pan, sprinkle with salt and pepper and return the pan to the oven. This Andrew Mackenzie duck recipe requires a lot of pans but don't be put off, as this is a truly sublime way to use the wonderful fowl: confiting and then pan roasting for maximum taste.

Instructions

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.

The duck benefits from the addition of an array of vegetables - carrots, leeks, turnips and potatoes - to round off the dish. You can confit the duck overnight and even make your own duck stock beforehand. Remove pan from oven and transfer ducks to a platter or baking dish. Repeat until the dish is full, ending with a layer of potatoes. Heat the oil in a pan over a medium-low heat.

As simple as that Easiest Way to Prepare Roast Duck, Black Pudding and Fondant Potatoes

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