Roast Duck, Black Pudding and Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! 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.
In a large skillet over medium high heat, heat vegetable oil until hot. 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? You can cook 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
- It’s of for the duck.
- Prepare of Duck Crown, approx. 900g.
- You need of Baby Leek, sliced.
- You need of of Lemon.
- Prepare of Rashers of Smokey Bacon.
- You need of a handful of Spinach leaves, stalks removed.
- It’s of for the fondant potatoes.
- It’s of Chicken Stock.
- It’s of of Garlic, crushed with skins on.
- You need of Butter.
- You need of Rosemary.
- You need of Thyme.
- You need of to large Potatoes, halved, peeled and shaped.
- You need of for the gravey.
- Prepare of Plain Flour.
- Prepare of Chicken Stock.
- It’s of Red Wine.
- It’s of other.
- It’s of of Black Pudding.
- You need of veg for accompaniment.
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. Rice with a sauce of stewed onions and carrots. Same Series: Mashed Potatoes and Black Pudding Kaszanka.
Roast Duck, Black Pudding and Fondant Potatoes instructions
- 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..
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. 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.