Roast Duck, Black Pudding and Fondant Potatoes Recipe

Name: Roast Duck, Black Pudding and Fondant Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Duck Crown, approx. 900g; 1 Baby Leek, sliced; 2 slice of Lemon; 8 Rashers of Smokey Bacon; 1 a handful of Spinach leaves, stalks removed; 500 ml Chicken Stock; 3 clove of Garlic, crushed with skins on; 100 grams Butter; 1 tsp Rosemary; 1 tsp Thyme; 2 medium to large Potatoes, halved, peeled and shaped; 2 tbsp Plain Flour; 300 ml Chicken Stock; 50 ml Red Wine; 4 slice of Black Pudding; 1 veg for accompaniment

Servings: persons

1 Duck Crown, approx. 900g
1 Baby Leek, sliced
2 slice of Lemon
8 Rashers of Smokey Bacon
1 a handful of Spinach leaves, stalks removed
500 ml Chicken Stock
3 clove of Garlic, crushed with skins on
100 grams Butter
1 tsp Rosemary
1 tsp Thyme
2 medium to large Potatoes, halved, peeled and shaped
2 tbsp Plain Flour
300 ml Chicken Stock
50 ml Red Wine
4 slice of Black Pudding
1 veg for accompaniment

1
Pre-Heat the oven to 200C/180C 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.
5
Place on a roasting tray and cook in the oven for approx.
6
1h - 1h10mins ( or to your liking)
7
For the potatoes; heat the butter in a saucepan until foaming.
8
Add the potatoes for 4-5mins or until browned.
9
Flip over and repeat cooking till browned.
10
Tip in the garlic and herbs followed by carefully pouring in the chicken stock.
11
Pour in enough to cover 2/3rd's of the potatoes.
12
Place a lid over, reduce heat to low and braise for about 25-30mins or until very soft.
13
Check the cooking of the duck, 10mins before duck is removed from oven place the black pudding in to cook in the juices.
14
Remove the duck to rest for 10-15mins.
15
Remove black pudding, put aside and keep warm.
16
Meanwhile, place the roasting pan on the hob and heat.
17
Add the flour and cook out collecting juices.
18
De-glaze using the red wine, then pour in the chicken stock, reducing to create the gravey.
19
serve with chosen veg.

1666

kcal

Calories

112

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Duck Crown, approx. 900g, 1 Baby Leek, sliced, 2 slice of Lemon, 8 Rashers of Smokey Bacon, and more.

Yes, Roast Duck, Black Pudding and Fondant Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roast Duck, Black Pudding and Fondant Potatoes

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