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

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Duck Fat Potatoes are without a doubt the BEST crispy roast potatoes in the world!! A potato side that's served in fine dining restaurants, potatoes roasted in duck fat have an incredible thick, golden brown crust that's unbelievably crunchy in a way that you will never be able to replicate using oil. And it's a pure, clean flavour that's unlike cooking with other animal fats.

To begin with this recipe, we have to prepare a few components. You can cook roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here is how you cook it.

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

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. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down.

Steps 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.

Awesome recipe the duck was fabulous! When done turn over the potato and cook for the same time again. This verdant watercress soup recipe is bursting with fresh, peppery flavour. Topped with a plump potato rösti, a perfectly poached egg and a crisp black pudding crumb, it's a wonderful dish that's bold enough to serve as either a main or an indulgent brunch. Heat a large non-stick frying pan to a medium heat and add the remaining rapeseed oil.

Above is the way to prepare dinner roast duck, black pudding and fondant potatoes, very simple to make. Do the cooking phases appropriately, loosen up and use your coronary heart then your cooking might be delicious. There are many recipes which you could strive from this website, please discover what you want. When you like this recipe please share it with your mates. Joyful cooking.