Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roast duck, black pudding and fondant potatoes. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Roast Duck, Black Pudding and Fondant Potatoes is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Roast Duck, Black Pudding and Fondant Potatoes is something that I’ve loved my whole life.
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. The simple way to make delicious roast potatoes that are crispy on the outside and light and fluffy in the middle.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready for the duck
- Prepare 1 Duck Crown, approx. 900g
- Get 1 Baby Leek, sliced
- Get 2 slice of Lemon
- Prepare 8 Rashers of Smokey Bacon
- Prepare 1 a handful of Spinach leaves, stalks removed
- Get for the fondant potatoes
- Prepare 500 ml Chicken Stock
- Make ready 3 clove of Garlic, crushed with skins on
- Prepare 100 grams Butter
- Make ready 1 tsp Rosemary
- Get 1 tsp Thyme
- Prepare 2 medium to large Potatoes, halved, peeled and shaped
- Prepare for the gravey
- Take 2 tbsp Plain Flour
- Make ready 300 ml Chicken Stock
- Take 50 ml Red Wine
- Take other
- Get 4 slice of Black Pudding
- Take 1 veg for accompaniment
Add the potatoes and colour them. Fondant potatoes, or pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock. Peel the potatoes and pat dry with kitchen paper. Heat the oil and butter in a flameproof dish, add the potatoes and brown all over.
Instructions 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.
Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up? And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much longer than the recipes claim? But these potatoes are really an easy and luxurious side dish to a roast or steak. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering.
So that’s going to wrap this up with this special food roast duck, black pudding and fondant potatoes recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
