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Roast Duck, Black Pudding and Fondant Potatoes
Roast Duck, Black Pudding and Fondant Potatoes

Before you jump to Roast Duck, Black Pudding and Fondant Potatoes recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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You may possibly prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. Perhaps the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. Particularly if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, all things considered. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to roast duck, black pudding and fondant potatoes recipe. To make roast duck, black pudding and fondant potatoes you need 20 ingredients and 14 steps. Here is how you do that.

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

For the duck fat potatoes, heat a large frying pan and add the duck fat. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Add the butter to the pan to melt. During this time baste the potatoes by spooning over the stock juices every so often.

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