How to Make Tasty Roast Duck, Black Pudding and Fondant Potatoes

Roast Duck, Black Pudding and Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! After six minutes remove duck breasts from oven and leave to rest on a warm plate covered by a tea towel.

And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much longer than the recipes claim? To kick off, I nominate caramelised onions, and risotto. 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. You can have Roast Duck, Black Pudding and Fondant Potatoes using 20 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Roast Duck, Black Pudding and Fondant Potatoes

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

MasterChef finalist Natalie Coleman made this pan-roasted duck with fondant potatoes and spiced vegetables in the quarter finals of MasterChef. Neaten the top and bottom with a knife so they are flat. Heat an ovenproof frying pan and melt the butter with the oil. Add the potatoes and colour them.

Roast Duck, Black Pudding and Fondant Potatoes step by step

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..

These Fondant Potatoes from Delish.com perfectly melt in your mouth. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up.