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Before you jump to Roast Duck, Black Pudding and Fondant Potatoes recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight 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 only need 20 ingredients and 14 steps. Here is how you cook that.

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

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

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