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.
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.